Keep fanatic football fans satisfied from kick-off to halftime with these 5 hearty and delicious game-day recipes for wings, ribs, pizza, beef stew and more!

Maple-Mustard Country-Style Spareribs


6 large country spareribs, about 41⁄2 pounds

3⁄4 cup maple syrup

3⁄4  cup mustard, coarse grained

1⁄3 cup dark brown sugar, plus 1 tablespoon packed

2 teaspoons Tabasco

2 teaspoons soy sauce

Salt and black pepper, coarse ground


Mix maple syrup, mustard, brown sugar, hot sauce, and soy sauce. Set glaze aside.

Create indirect fire with foil drip pan half-filled with water. Lay ribs on rack over drip pan and brush with glaze. Cover and cook for 1 hour 15 minutes, turning and basting every 15 minutes.
Move ribs to hot side of grill. Brush with glaze, cover, and grill for 5 minutes. Repeat, turning and basting, until ribs are tender and brown (about 20 minutes).
Season with salt and pepper and serve.

Serves 6

Recipe and photo courtesy of National Pork Board 

Grilled Sweet Potato Salad

2 pounds sweet potatoes, peeled and cut into 1⁄2-inch thick rounds

1⁄4 cup plus 3 tablespoons olive oil

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1 1⁄2 tablespoons freshly squeezed lime juice, or more to taste

1 1⁄2 tablespoons roughly chopped fresh cilantro

1⁄4 cup very thinly shaved red onion

1 1⁄2 tablespoons crumbled Cotija cheese (or other mild crumbly cheese, such as farmer’s cheese)


Preheat a grill to medium-high and the oven to 350°F.

Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then place the potatoes on the grill and cook until nice grill marks develop, 2 to 3 minutes on each side.

Transfer the potatoes to a baking sheet, place it in the oven, and bake until they are tender enough to easily pierce with a fork, 20 to 25 minutes. Remove from the oven and set aside to cool to room temperature.

Arrange the sweet potato slices on a platter, and drizzle the remaining 1⁄4 cup olive oil and the lime juice over them. Sprinkle with the cilantro, red onion, and cheese, and serve.


Serves 4 to 6

Recipe by Emeril Lagasse, from Emeril at the Grill, HarperStudio, New York, 2009, courtesy of Martha Stewart Living Omnimedia, Inc. Photo courtesy of Steven Freeman

Mediterranean Grilled Wisconsin Mozzarella Skewers by Chef James Campbell Caruso


1 cup extra-virgin olive oil

2 tablespoons Spanish sherry vinegar

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh oregano

1 teaspoon crushed red pepper flakes

2 teaspoons minced garlic

12 fresh mozzarella ciliegine balls (1⁄3 ounce each)

12 seedless red grapes

12 pitted kalamata olives

12 cherry tomatoes

12 large caperberries

6 (8-inch) to 12 (6-inch) skewers



In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes, and garlic. Add the remaining ingredients; toss well to coat. Refrigerate for 2 hours to marinate.

Heat a gas or charcoal grill to medium.

For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato, and 1 caperberry on each skewer; repeat so you have two of each item on each skewer. For 6-inch skewers, thread 1 of each item, in the same order.

Grill the skewers on all sides for 5 to 7 minutes or until the cheese is soft and the skewers are thoroughly heated. Serve the skewers as a tapas or side to grilled meat.


Serves 6

Image and recipe courtesy of © 2010 Wisconsin Milk Marketing Board, Inc.

Seriously Simple Beef Stew

Total Time: 2 hr 25 min

Prep: 15 min
Servings: 8 servings, 1 cup each

What You Need:

1 boneless beef chuck eye roast (2 lb.), cut into 1-inch chunks

2 cups water

3/4 cup KRAFT Original Barbecue Sauce

1-1/2 lb. baking potatoes (about 3), cut into 1-inch chunks

6 carrots, peeled, cut into 1-inch-thick slices

1 onion, coarsely chopped

1/4 cup A.1. Thick & Hearty Steak Sauce

Make It:

Bring meat, water and barbecue sauce to boil in Dutch oven or deep large skillet; cover. Simmer on medium-low heat 1 hour.
Add vegetables; stir. Cook, covered, 1 hour or until meat and vegetables are tender, stirring occasionally.
Stir in steak sauce; cook 2 min.


Recipe and photo courtesy of Kraft Foods

Apple Cheddar Pizza with Roasted Pecans


1 (12 oz. can) refrigerated, ready-made pizza dough

Vegetable oil cooking spray

3 large apples, thinly sliced

1 cup apple juice

1 Tbsp. cornstarch

1/2 tsp. ground cinnamon

2 Tbsp. honey

1/4 cup chopped toasted pecans

1 cup grated white cheddar cheese



Pre-heat oven to 425 degrees. Lightly coat 14-inch pizza pan with cooking spray. Press dough into pizza pan.
Cook apples in apple juice until tender. Drain off juice and reserve. Place apple slices on dough.
Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear.
Spread sauce over apples. Sprinkle pecans on top. Top with cheese. Bake in a 425 degree oven for 15-20 minutes.

Servings: 8

Recipe and photo courtesy of the U.S. Apple Association

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