Brown Sugar Kitchen Jerk Baby Back Ribs with Pineapple Salsa Recipe

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Kathie Lee & Hoda: Tanya Holland

Kathie Lee Gifford and Hoda Kotb are joined in Today’s Kitchen by Tanya Holland, executive chef and owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, CA, as she showed the ladies her Brown Sugar Kitchen Jerk Baby Back Ribs with Pineapple Salsa recipe. Also try her Potato Salad and Confetti Cornbread recipes.

Tanya Holland: Brown Sugar Kitchen Jerk Baby Back Ribs with Pineapple Salsa Recipe

Brown Sugar Baby Back Rips Recipe: Kathie Lee & Hoda

Tanya Holland, owner of Brown Sugar Kitchen & B-Side BBQ, shared her Brown Sugar Kitchen Jerk Baby Back Ribs with Pineapple Salsa recipe.

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Jerk Spice Ingredients

  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon ground allspice
  • 1 tablespoon kosher salt
  • 2 teaspoons ground nutmeg
  • 2 teaspoons cascabel or ancho chile powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cayenne pepper
  • 1 teaspoon freshly ground pepper
  • Combine all spices in a small bowl

Jerk Wet Marinade Ingredients

  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 3/4 cup soy sauce
  • 3/4 cup canola oil
  • 1 cup sliced red onions
  • 1/4 cup sliced jalapeno peppers or 1 tablespoon diced scotch bonnet peppers, stems and seeds removed

Habanero Vinegar Ingredients

  • 1 habanero chile, stems and seeds removed
  • 2 tablespoons white wine vinegar
  • Puree habanero chile with white wine vinegar in a food processor. Pour into a small bowl.
  • Pineapple glaze
  • 2 six-ounce cans pineapple juice
  • 1/4 cup brown sugar

Combine pineapple juice and brown sugar in a small saucepan. Bring to a boil and cook over medium heat until sauce is thick and reduced to about 1/3

Pineapple Salsa Ingredients

  • 1/2 pineapple, core included, chopped (about 2 cups)
  • ⅓ cup red onion, diced
  • ⅓ cup jalapeno peppers, diced
  • ⅓ cup red pepper pepper, diced
  • ⅓ cup cilantro, chopped
  • 2 tablespoons canola oil
  • Juice of 1 lime
  • Salt, to taste
  • Combine all ingredients in a medium bowl. Refrigerate until using.

Directions

  1. Wash ribs and remove the thin membrane covering the back of the ribs
  2. With jerk spice, coat ribs evenly
  3. Arrange ribs in a 17 x 12 x 1-inch baking pan
  4. Pour wet jerk marinade over ribs
  5. Cover baking pan with foil and refrigerate overnight
  6. Remove racks of ribs from marinade
  7. Bring ribs to room temperature, about 30 minutes
  8. Brush with habanero vinegar
  9. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas).

Cooking depends on whether you are using a charcoal grill or gas grill. Here are the steps for both:

Directions Charcoal Grill

  1. Lightly oil grill rack
  2. Transfer ribs to area of rack with no coals underneath and cook, covered with lid, until tender, which will be about one to two hours
  3. Add coals as needed to maintain medium heat
  4. After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving
  5. When the ribs are done, they’ll be well browned and the meat will have shrunk back from the ends of the bones
  6. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

Directions – Gas Grill

  1. Lightly oil grill rack, then transfer ribs to rack above shutoff burner
  2. Grill, covered with lid, until tender, which will be about one to two hours
  3. After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving
  4. When the ribs are done, they’ll be well browned and the meat will have shrunk back from the ends of the bones
  5. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs. Garnish with pineapple salsa

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