PITTSBURGH (KDKA) – Now that the Pittsburgh Steelers are going to the Super Bowl, it’s time to start thinking about the menu for your big party. Be sure to try out these recipes from the Giant Eagle Market District for cornbread, ribs and Texas Slaw to bring a taste of Dallas into your home!

Texas Buttermilk Cornbread With Jalapeno Butter

Serves: 4-6
Prep time: 5 minutes
Cook time: 20 minutes


2 cups yellow cornmeal
6 T flour
1 T baking powder
1/8 tsp baking soda
½ tsp salt
1 1/3 cup buttermilk
6 T melted butter
1 T bacon fat


Preheat oven to 400° F. Render several pieces of bacon and reserve the fat. Put just enough fat in the bottom of a cast iron skillet. Place in the oven just until hot. Mix dry ingredients in a small bowl. Add melted butter and buttermilk and combine just until mixed.

Pour batter into hot skillet and bake until cooked through, about 20-25 minutes.

Jalapeno Butter


2 sticks butter
1 jalapeno pepper diced
2 tsp chipotle powder
Juice of 1 lime
1 tsp salt


Combine all ingredients in a mixer with the paddle. Beat until combined.

Texas Style BBQ Ribs

Serves: 4-6
Prep time: 10 minutes
Cook time: 3 hours


2 Racks Baby Back Ribs
¼ cup Worcestershire Sauce
1 cup brown sugar
1 tsp onion powder
1 tsp garlic powder
½ tsp cumin
½ tsp chipotle powder
½ tsp cayenne pepper
2 12oz bottles of beer


Preheat oven to 325°F. Place the rib racks in a roasting pan or crock pot. Pour the Worcestershire sauce over to coat. Mix the rest of the dry ingredients together in a small bowl.

Season the ribs with salt and pepper. Rub the dry mixture over the ribs. Pour the beer around the ribs and cover. Roast the ribs for about 3 hours.

The bones should pull away from the meat. While the ribs are cooking, make the sauce.

If you like, make the ribs a day ahead and grill or broil when ready to serve. Top with sauce.

Texas Style BBQ Sauce

Serves: 4-6
Prep time: 10 minutes
Cook time: 15 minutes


1 T Olive oil
½ cup diced onion
2 cloves minced garlic
3 cups tomato ketchup
¼ cup brown sugar
1 T Worcestershire Sauce
¼ cup apple cider vinegar
3 T Smoked Jalapeno in Adobo, chopped
1 tsp cayenne pepper


Saute the onions until translucent, add garlic and sauté for 2 minutes. Add the other ingredients and simmer for 15 minutes. Hold.

Texas Slaw

Serves: 4-6
Prep time: 15 minutes


½ head of Savoy cabbage, shaved
1 carrot shredded
½ green peppers sliced thin
½ red peppers sliced thin
¼ red onions sliced thin
1 jalapeno pepper sliced thin
2 T cilantro, chopped
1 cup corn kernels
2 pasteurized egg yolk
2 T rice vinegar
2 tsp salt
2 tsp dry mustard
¾ tsp cayenne pepper
¼ tsp cumin
1 T sugar
2 cups grape seed oil


Mix all vegetables together in a bowl. Make dressing using a food processor.

Put the egg and vinegar in the processor. Add the dry ingredients. Pour the oil in a steady stream with the machine on.

Put the dressing in the refrigerator overnight. Pour over slaw and allow to marinate for several hours.

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