Underbelly chef shares favorite football recipes

HOUSTON (KTRK) -- Just a few months after winning a James Beard Award, Underbelly chef Chris Shepherd and his team are getting ready for the Texans season and feeding fans at NRG Stadium.

"We have a hay merchant down on the first level this year which we will be doing our chicken tenders and our chicken wings," Shepherd said.

But if you can't make it to the game or want to impress your favorite fans at your tailgate, Shepherd is sharing three of his favorite football recipes.

Crispy Ham Ribs with Sorghum Mustard Glaze
For ribs

2 Slabs of pork ribs (Brined)

For the brine

1 gallon water

1 cups kosher salt

2 cups Brown Sugar

1 ounce curing salt No. 1

2 Slabs pork ribs

1. Warm the water to dissolve all the salts and sugars. Let the brine cool and submerge the ribs. Weigh it down and keep them submerged for 4-5 days in the refrigerator.

2. After the ribs have come out of a brine, place them in a smoker at 225 degrees for 5-6 hours or until almost tender.

3. Place them in the cooler and let them set. Once cooled portion them into single ribs.

For the Sorghum Mustard Glaze:

3/4 cup Sorghum

1/2 cup Dijon Mustard

1 tbsp Yellow Mustard Seed

1/2 tsp Black Pepper

1/2 tbsp Fish Sauce

Combine all ingredients together and simmer for 20 minutes. Reserve for finishing

To Finish:

1. Place on a medium high grill to achieve a nice char and warm through.

2. In a large bowl, toss the ribs in the sauce and take to the plate.

3. Garnish with green onions.

Grilled Flat Iron with Coca Cola Pickled Onions

Serves 4

2 lbs of Flat Iron Steak- Cleaned

2 heads of Butter Lettuce

For the marinade:

6 tbsp gochujang-Fermented Korean red chili paste

3 tbsp Mirin

1 tbsp Soy sauce

4 garlic cloves

2 tsp sesame oil

1 tbsp Ginger

For the pickles:

1-12 oz can Coca Cola

4 oz Soy Sauce

2 tbsp Sambal

2 tbsp lime juice

4 oz cider vinegar

2 lrg red onion julienned

For the pickles:

1. In a medium sauce pot over high heat add the Coca Cola, Soy and sambal. Reduce by 2/3.

2. Remove from the heat and add the lime juice and vinegar.

3. Pour over the onions and let marinate for at least 2 hours

For the steak:

1. Combine all the ingredients for the marinade in a blender and pulse till smooth. Pour the marinade over the meat and let marinate for at least 6 hrs.

2. Break apart the lettuce making sure to keep the leaves whole. Reserve for later

3. Over a medium high fire, grill the beef until its desired doneness; Let the meat rest for 10 minutes. Slice into thin strips.

4. Serve by wrapping the lettuce around the Beef and then garnish with the pickled onions.

PB&J Wings

20 chicken wings

Sauce (yield 13oz)

6oz creamy peanut butter

6oz grape jelly

1.25oz Sriracha

1. Combine all ingredients to make the sauce.

2. Season wings with salt and pepper. Place on a grill over medium high heat until the wings have a nice char, then move them to a cooler part of the grill to finish cooking. Cook until chicken is 165 degrees, then remove from heat and let rest.

3. Toss in the sauce and serve.