Make Chef Millie Peartree's Delicious Junteenth Recipes

Try these recipes at home!
Posted on Jun 20, 2022 | 11:00am
Juneteenth, observed on June 19, marks the day in 1865 when news of the Emancipation Proclamation finally reached enslaved African Americans in Galveston, Texas.

Today, Chef Millie Peartree stopped by The Talk to share these mouthwatering recipes for you to try at your Juneteenth celebration.


Prep time: 10 minutes
Cook time: 2 1/2 hours 
Servings: 4-6

For the ribs
2 racks of beef ribs, 5 to 7 pounds total, or 4 1-pound beef short ribs
2( packed) Tbsp dark brown sugar
2 TBSP smoked paprika
3 tablespoons jerk seasoning (island spice, Badia, or homemade)
For the glaze
2 tbsps extra virgin oil (plus more for grilling)
3/4 cup ketchup
2 ripe mangos 
1 scotch bonnet or habanero pepper chopped  
1/2 sweet onion chopped 
1/2 cup packed dark brown sugar
1/4 cup apple cider vinegar
1/2 cup mango juice
2 Tbsp fresh lime juice 
2 teaspoons Worcestershire sauce
4 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Salt and pepper to taste 
For the ribs
• For the ribs: Pre-Heat the oven to 325 degrees.
• Combine paprika and jerk seasoning 
• Prepare the ribs: Rinse the ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
• Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.

For the glaze
• In a heavy saucepan, add oil, onions, ginger, hot pepper (if using) and mango sauté until onions are translucent about 3-5 mins stirring frequently.
• Add garlic and sauté until fragrant about 30 seconds 
• Combine all the ingredients and simmer over medium heat until thick, about 10 minutes.
• With an immersion blender or blender; blend all ingredients until smooth (be careful mixture will be hot)
• Season with salt and pepper to taste

Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until brown all over, three to five minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl. Garnish with scallions (optional.)


Prep time: 10 minutes
Cook time: 15 mins
Servings: 6

2 TBSP extra virgin olive oil 
1/2 cup mayonnaise 
2 Tbsp jerk seasoning (dry or paste)
6 ears of corn, shucked 
1 cup sweetened shredded coconut (toasted)
2 limes zested and quartered
• Whisk jerk seasoning, lime zest, and juice of one lime into the mayonnaise
• Remove the corn husks from the ears of corn and discard. 
• Rub the ears of corn down with olive oil. Make sure they are evenly coated.
• Grill the corn over moderate heat until lightly charred, 12 to 15 minutes.
• Spread the jerk mayo all over the corn, roll the corn into toasted coconut.
• Serve immediately with lime wedges