Game Day Spread: Ribs, Sliders, Pretzel Bombs

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Here is what you’ll need!

Servings: 6-8

2 (1½ – 2 pounds each) racks pork ribs
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon oregano
1 bottle (of your favorite) BBQ sauce

Lay out the ribs on a large baking tray.
Season evenly with salt, pepper, garlic powder, paprika, and oregano. Rub in on all sides.
Pour half the BBQ sauce over the ribs and brush to evenly coat all sides.
Transfer the ribs to a large slow cooker. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on low for 7 – 8 hours, or high for 4 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender, but you do not want it to be so tender it falls off the bone. If they seem a little tough, allow to cook an additional 30 minutes, as needed.
Remove the ribs and transfer to wire rack set over a foil-lined baking sheet.
Paint the ribs with additional BBQ sauce, ensuring they are well-coated on both sides.
Broil HIGH for 5-8 minutes to caramelize the sauce, making it slightly charred and bubbly.
Remove and carefully cut between the bones to separate into individual ribs.
Serve with additional BBQ sauce, as needed.

Servings: 12 sliders

1 pack (12) dinner rolls
1½ – 2 cups mozzarella cheese, shredded
1 rotisserie chicken (about 3 cups worth), shredded
¾ cup hot sauce
½ cup ranch dressing
2 tablespoons butter, melted

Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
Remove the top and place the bottom section in a 9×12 baking dish.
Sprinkle the bottom with about 1 cup of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
Place the top half of the rolls on top and brush evenly with melted butter.
Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
Remove from oven, cool slightly before transferring to a cutting board. Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.

Serves: 14 bombs

1 pound pizza dough, left out at room temperature for 15-20 minutes
7 slices American cheese, cut in half
14 frozen party-size mini meatballs, thawed
¼ cup baking soda
5 cups water
1 egg, beaten
Coarse sea salt

Preheat oven to 425˚F/220˚C.
Cut the dough into 14 evenly sized pieces.
Working one at a time, stretch out a piece of dough into a long strip, about 8 inches long.
Place a piece of American cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meat into the dough. Pull tight and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on a parchment-lined baking sheet. Repeat with remaining dough, cheese, and meatballs.
In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil, then, in batches (about 3-5 at a time), add the rolled dough balls into the pot and allow to boil for 20-30 seconds, stirring gently. Remove and place back on a parchment-lined baking sheet. Repeat with remaining dough balls.
Brush each boiled ball with beaten egg and then sprinkle each with coarse sea salt.
Bake in preheated oven for 15-20 minutes, until the outsides have browned n