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Virtual Cooking Experience with Tanya Holland

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.

Jerk Baby Back Ribs with Smoked Mashed Sweet Potatoes

Serves 4-6

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. 

Equipment:

  • Mixing bowls
  • Small saucepan
  • Baking sheets with 1 optional rack
  • Food processor, hand mixer or masher tool (for sweet potatoes)
  • Blender or small food processor (for optional habanero vinegar)
  • Aluminum foil or small ovenproof metal pan
  • Wood chips (for smoking sweet potatoes)

 

To be done the day before the class

Jerk spice rub:

  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon ground allspice
  • 1 tablespoon kosher salt
  • 2 teaspoon grated nutmeg
  • 2 teaspoons cascabel or ancho chile powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cayenne pepper
  • 1 teaspoon freshly ground black pepper

Directions:

In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chile powder, cinnamon, cayenne, and black pepper.

 

Jerk marinade:

  • 1 large red onion, cut into 1/4 inch slices
  • 3/4 cup soy sauce
  • 3/4 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 jalapeño chile, sliced

Directions:

In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. 

 

Ribs: 

  • Two 2-pound racks of baby back ribs

Directions:

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

Pineapple glaze: 

  • Two 6-oz cans pineapple juice
  • 1/4 cup firmly packed brown sugar

Directions:

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. 

 

Pineapple salsa:

  • 1/2 pineapple, diced
  • 1 small red onion, diced
  • 3 small jalapeño chiles, diced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons canola oil
  • Juice of 1 lime
  • Kosher salt

Directions:

In a medium bowl, combine the pineapple, onion, jalapeños, bell pepper, cilantro, oil, and lime juice. Season with salt. 

 

Habanero vinegar (optional):

  • 1/2 habanero chile, stemmed and seeded
  • 1/3 cup white wine vinegar

Directions

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: 

  • 2 pounds orange-fleshed sweet potatoes, peeled and quartered
  • 6 tablespoon pure maple syrup
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter, melted plus a thin slice of unsalted butter, at room temperature
  • Pinch of cayenne pepper
  • Kosher salt
  • 1 cup wood chips

Directions

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.

Brown Sugar Kitchen (BSK) Breeze

  • 2 parts BACARDÍ Añejo Cuatro Dark Rum
  • 1 part Benedictine
  • 2 parts pineapple juice
  • 2 parts hibiscus extract
  • 2 dashes of apple cider vinegar
  • 1 pinch allspice
  • Coriander seeds for garnish

Shake all ingredients and pour into an ice-filled rocks glass. Garnish with coriander.

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Zoom Details

  • Please pre-register for the webinar using this link: https://kayak.zoom.us/webinar/register/WN_T26xoxkkSy-S-OZEvvuifw 
  • You can register up to the start time of the session on Thursday, November 19th
  • The event begins at 3 pm PT / 6 pm ET
  • Once you enter your name and email, you will receive an automated Zoom email with the URL and login information needed in order to join the Thursday, November 19th session
  • Webinar passcode: 250495
  • We recommend joining the session a few minutes early to ensure that you have a good connection with Zoom
  • You will not need to register for an account to join. Simply register via the link above. You will be prompted to download and install the Zoom app. Once downloaded, click to open. Please note – you will need to give Zoom access to your device’s microphone and camera if you plan to join the Q&A portion of the session

Each week, another culinary all-star takes the stage — check-out the full line-up. If you have any additional questions about your session, please reach out to rsvp@opentable.com.