Kelis Serves Up Her ‘Jerk Ribs’ — in Song and in Food

04/15/2014 at 12:52 PM ET

Kelis Jerk Ribs
Courtesy Food is the New Rock

It’s been more than 10 years since Kelis brought her milkshake to the yard — and now she’s back with an even heartier meal.

Not only is she getting ready to drop her sixth studio album – appropriately titled Food – but the singer is a Le Cordon Bleu-trained chef who recently launched her own sauce company, Feast.

“I went to culinary school in 2008 and it was one of the best times of my life,” she tells PEOPLE. “I took the time and effort to actually study and not just proclaim myself a chef, but actually become one.”

Kelis decided to make sauce after not being able to find the perfect jerk chicken while visiting Los Angeles.

“I’m from the East Coast and I’d come out to L.A. and everybody started recommending these Jamaican restaurants to me and I was mildly let down,” she says. “I realized how much I took the jerk that I grew up eating in New York for granted. I was craving it, so I really wanted to make a great jerk sauce.”

Food will be out on April 18, with the single titled “Jerk Ribs.” In the meantime, make the singer’s signature dish with the following recipe. (And once you’ve mastered that, whip up her coconut cream pie for dessert!)

Kelis’ Jerk Ribs

Jerk sauce:
½ cup sesame oil
1/4 cup molasses
2 tbsp. soy sauce
1½ tbsp. ground allspice
4-6 cloves garlic
1-2 Scotch bonnet or habañero peppers, seeded or whole
1 bunch scallions, coarsely chopped
1 bunch fresh thyme
Coarse ground black pepper

½ cup brown sugar
1 tbsp. whole caraway seeds
1 tbsp. granulated garlic
1 tbsp. kosher salt
1 tsp. cayenne pepper
4 8-to 10-ounce racks of ribs
Sprinkle smoked paprika

1. To make the sauce, combine all ingredients in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10-15 minutes.

2. Preheat the oven to 400 degrees. In a bowl, combine the brown sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides (reserve any remaining rub), then sprinkle with paprika.

3. Place the ribs in a hotel pan or deep baking dish and cover tightly with foil. Bake until the meat separates from the bone, about 2½ hours.

4. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes

—Carlos Greer

FILED UNDER: Food , Kelis , Recipes , Stars & Chefs

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Mariana on

I bet she washes down those ribs with a MILKSHAKE.

Mariana on

I bet she washes down those ribs with a MILKSHAKE.
She could teach you, but she’d have to charge.

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