Island Sunrise

Prep those ribs

• Peel off the silver membrane from the bone-side (trust us—do it).
• Pat dry like you're tucking them in for a nap.
• Generously coat with Island Sunrise seasoning on both sides.
• Let 'em chill (literally) in the fridge for 1 hour to soak in that flavor.

Get your smoker ready

• Fire up your pellet grill to 225°F.
• Choose a pellet that complements fruity + smoky vibes (we used Pit Boss Competition Blend).
• Fill a spray bottle with apple cider vinegar for your rib spritz sessions.

Time to smoke

• Place ribs bone-side down directly on the grates.
• Spritz with apple cider vinegar every 45 minutes to keep 'em moist and dreamy.
• Smoke for about 4.5 hours, until internal temp hits 185–190°F.

Glaze & finish

• At 185–190°F, brush on that pineapple habanero glaze like you mean it.
• Crank the smoker up to 250°F and let them go another 30–45 minutes.
• Pull 'em when they hit an internal temp of 205°F and have that classic bone pullback.

Rest & devour

• Let the ribs rest 10–20 minutes. (Hardest part, we know.)
• Slice between the bones and serve hot, sticky, and spicy-sweet.

Cook the Shrimp
Heat a large skillet to medium heat, add butter and garlic. When the butter is hot and melted, add shrimp. Sprinkle Island Sunrise over the shrimp. It can be a little spicy so only sprinkle it to your personal taste. When the shrimp is pink all the way through, remove it from heat. Do not overcook.

Build the Po’ Boys
Split the rolls open and divide the shrimp evenly between each roll. Top with Creamy Cajun Sauce or mayonnaise and shredded cabbage, to taste.

Make the Creamy Cajun Sauce
How to make creamy Cajun sauce: Combine sauce ingredients in a mixing bowl until smooth.

Make the Sauce
In a small mixing bowl, stir together the coconut sugar, ketchup, apple cider vinegar, coconut amino, and pineapple juice until it forms a thin syrup. Set aside.

Mix the Meatballs
Preheat the oven to 425℉. Spray a 9 x 13 baking dish with avocado oil to prevent sticking. In a large bowl, combine the ground beef, almond flour, egg, broth, and Island Sunrise. Mix well with a dough whisk or wooden spoon.

Scoop & Arrange
Using a small ice cream scooper, scoop out as many meatballs as you can (12-16), depending on the size of your scoop. Place the meatballs in the baking dish. Sprinkle the bell pepper chunks around the meat balls.

Sauce & Bake
Pour the sauce evenly over the meatballs and bell peppers. Place in the oven and bake them for 20 minutes. After 20 minutes, add the broccoli florets and toss everything together to coat the broccoli in the sauce. Sprinkle the broccoli with a pinch of sea salt.

Finish Baking
Bake for another 10 minutes or until the meatballs are fully cooked and the broccoli is tender.

Serve
Serve alone, over brown rice, or rice noodles.

Mix It Up
In a large bowl, combine ground turkey, mayo, kosher salt, Island Sunrise seasoning, and 2 tablespoons of your chosen starch (cornstarch, arrowroot, or tapioca). Get in there with your hands and gently mix until everything is just combined. Don’t overmix—no one wants rubbery meat. If the mixture feels too wet to shape, add another tablespoon of starch.

Patty Party
Form into 4 equal-sized patties. Pro tip: dampen your hands slightly to keep things from sticking.

Sizzle Time
Heat avocado oil in a large skillet (cast iron = chef’s kiss) over medium-high heat. Once hot, place patties in the pan and cook for about 4 minutes per side, until golden brown and cooked through (internal temp of 165°F if you’re a numbers person).

Avocado + Cheese = Yes
Turn off the heat. Top each patty with a few avocado slices and a slice of pepper-jack cheese. Cover the skillet with a lid or foil and let the residual heat melt that spicy, creamy goodness—about 3–4 minutes.

Assemble & Devour
Slide patties onto brioche buns and pile high with your favorite toppings. Want to keep it light? Wrap 'em in lettuce or serve over a fresh salad.