Spice up your July 4th barbeque with these three tasty recipes from Tanya Holland, executive chef and owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, Calif.
Recipe: Brown Sugar Kitchen jerk baby back ribs with pineapple salsa (on this page) Recipe: B-side potato salad (on this page) Recipe: BSK confetti cornbread (on this page)Wash ribs and remove the thin membrane covering the back of the ribs. Coat ribs evenly with jerk spice. Arrange ribs in a 17 x 12 x 1-inch baking pan. Pour wet jerk marinade over ribs. Cover baking pan with foil and refrigerate overnight. Remove racks of ribs from marinade. Bring ribs to room temperature, about 30 minutes. Brush with habanero vinegar. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas).
To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath and cook, covered with lid, until tender, 1. to 2 hours. Add coals as needed to maintain medium heat. After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving. When the ribs are done, they'll be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shutoff burner. Grill, covered with lid, until tender, 1. to 2 hours. After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving. When the ribs are done, they'll be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs. Garnish with pineapple salsa.
Makes 2 (2 pound) racks baby back ribs. Serves 4 to 6
Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 15 minutes. Drain in a large colander. Place in large bowl. Combine remaining ingredients in a small bowl. Gently fold into potatoes.
Serves 4 to 6
Place cast iron skillet or corn stick mold in an oven heated to 425 degrees F. In a mixing bowl, whisk together egg and buttermilk. In a separate bowl, mix together flour, cornmeal, baking powder, baking soda, salt and sugar. Add dry ingredients to buttermilk mixture and mix with a wooden spoon; do not over mix. In a small skillet, melt butter and add chiles, red pepper and onions. Cook for 10 minutes until vegetables are soft. Fold corn and pepper mixture into the cornbread batter. Remove skillet from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 to 25 minutes for skillet.
Makes 8 servings
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