Everything you’ll need to cook alongside Tanya during your virtual cooking class on Thursday, November 19th.
Event begins at 3pm PT / 6 pm ET.
Please note: this recipe requires advance steps the day before your virtual cooking class. Tanya requests that you make the jerk rub and jerk marinade according to the recipe below in order to marinate the ribs overnight.
To be done the day before the class
Jerk spice rub:
In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chile powder, cinnamon, cayenne, and black pepper.
In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño.
Use a butter knife to pry the membrane off the bone side of the ribs. Once you loosen the membrane, grab it with a paper towel and pull it toward the other end of the slab to remove it. (If purchasing ribs from a butcher, you can ask that they remove the membrane for you). Rub the jerk spice rub evenly over the ribs. Arrange the ribs on a baking sheet. Pour the marinade over the ribs, turning to coat both sides. Cover and refrigerate for at least 6 to 24 hours.
To be done in your cooking class with Tanya
In a small saucepan, combine the pineapple juice and brown sugar. Bring to a boil over medium heat and cook until sauce is thick and reduced to about one-third, about 15 minutes.
In a medium bowl, combine the pineapple, onion, jalapeños, bell pepper, cilantro, oil, and lime juice. Season with salt.
Habanero vinegar (optional):
In a food processor or blender, combine the habanero chile and vinegar and purée until smooth.
Cooking the ribs:
Use a baking sheet with a rack in it. The rack allows more room for the heat to circulate. Bake the ribs at 325 F for approximately 2.5 hours. To test for doneness, the ribs should easily fold in half. Add the pineapple glaze to the ribs. Broil for 10 minutes.
Smoked mashed sweet potatoes:
Preheat the oven to 425°F. On a baking sheet or dish, spread the sweet potatoes in a single layer. Add a quarter of an inch of water to the pan and cover with aluminum foil. Bake until the potatoes are almost tender, about 45 minutes. Put desired wood chips in a small ovenproof pan or foil package on a stove burner on medium to high heat. Once the chips begin smoking, turn the stove off and place the pan or foil package on the bottom rack of the oven, below the sweet potatoes. Cook for an additional 5 minutes. This allows for the aroma from the wood chips to seep into the cooked yams to achieve the desired smoked flavor. After 5 minutes, pull sweet potatoes and wood chips from the oven. Put the wood chips in the sink and douse with water to stop them from burning further. Combine the sweet potatoes, maple syrup, cream, melted butter, and cayenne and process in a food processor until smooth. If mixing by hand, combine in a large bowl and mash until smooth. If the sweet potatoes are too thick, stir in a little water. Taste and season with salt. Transfer to a serving bowl and top with the room-temperature butter. Serve immediately.
Shake all ingredients and pour into an ice-filled rocks glass. Garnish with coriander.