Island-style Grinds From The Green

The Green singer Caleb Keolanui, singerguitarist JP Kennedy, singer-keyboardist Ikaika Antone and singer-guitarist Zion Thompson are four young artists from Oahu whose breakout selftitled debut album took the music world by storm in 2010.

The band’s modern reggae sound has a distinct Hawaiian undercurrent, something that sets The Green apart from the pack. They sing of the beauty of Hawaii and broader themes of Hawaiian culture and history. With their distinct songwriting skills and singing voices, the band garnered Best Reggae Album at the 2011 Na Hoku Hanohano Awards.

The group is topping the reggae charts again, with its sophomore album Ways & Means debuting at No. 1 on the Billboard Reggae and iTunes Reggae charts. Touring nationally, they make it back to the Islands regularly, often giving free concerts so their “under 21” fans can see the band live, outside the club setting and at a mall or park.

The Green’s music offers the world a “taste of Hawaii,” but when it comes to a barbecue at the beach, they stick to their families’ tried and tested recipes. Here is a delicious twist on a family favorite from Zion Thompson.

Pork is one of the most widely eaten meats in the world. It is believed that pigs were domesticated from wild boar as early as 5000 B.C.

Pork is very high in thiamin (vitamin B1), and with the fat well-trimmed, leaner than most meats. It is high in cholesterol and saturated fat and should be eaten in moderation. Pork is also a good source of B vitamins, and vitamin C. Pork should be wellcooked to prevent foodborne illness.


(Joe and Uncle Ernie’s

Manana Street recipe)

(Spareribs are traditional but you can use country style pork ribs for less fat content)

* country style pork ribs

* plum sauce (your favorite brand look for labels that indicate reduced sugar, such as Oxygen’s All Natural Pomegranate Plum Sauce or try making your own. You’ll find dozens of recipes for plum sauce online, including healthier ways to sweeten the sauce using pineapple juice.)

* salt and pepper, to taste

* Ziploc bags or Tupperware

Trim excess fat off pork ribs. Dice pork into bite size chunks. Discard bones, if any. Lightly Salt and Pepper diced pork.

Put seasoned, diced pork in Ziploc bags and put enough plum sauce in the bag to cover all of the pork. Close and seal bags and place in fridge. Let marinade overnight.

Cook on grill. Grind.