Jerk Baby Back Ribs on the grill/oven

Ingredients:
For 4 servings
2 lb. Pork back ribs

* 1 onion, finely chopped
* cup finely chopped scallion
* 2 teaspoons fresh thyme leaves
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 teaspoon ground Jamaican pimento (allspice)
*  teaspoon ground nutmeg
*  teaspoon ground cinnamon
* 1 hot pepper, finely ground
* 1 teaspoon ground black pepper
* 3 tablespoons soy sauce
* 1 tablespoon cooking oil
* 1 tablespoon cider or white vinegar

Directions:

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining.
The flavor of the jerk marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.
Rub the jerk sauce that you just created over the ribs and let it sit for a couple hrs if you can. It will enhance the flavors of the meat as it gets time to really penetrate the meat.
Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 180°C. (350° F.) for 1 1/2 hours).
Cut into 1- or 2-rib portions to serve.

Chicken Tortilla Soup

Ingredients

• 1 onion chopped
• 3 cloves garlic, minced
• 1 tablespoon oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (14 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

Directions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in chilies, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.