Heat an outdoor grill over medium heat, 300-350°F.

Combine the soy sauce, pineapple, roasted garlic, chili flakes and Sriracha sauce in a food processor.

Place the ribs on a roasting pan and rub the soy sauce mixture all over the ribs.

Cook in the oven until tender, about 1 to 2 hours.

Heat an outdoor grill over low heat.

Heat the oil in a cast iron skillet over the grill.

Whisk the eggs in a mixing bowl.

Combine the flour, starch, garlic powder and lemon zest in a second bowl.

Dredge the potatoes in the egg and then the flour mixture. Carefully place the potatoes in the oil, until golden in color and tender. Season with salt and place the potatoes on the grill for 30 seconds, until grill marks are on the coating.

Combine the chilies, tomatoes, cilantro and red onions in a blender and pulse until roughly chopped.

Heat an outdoor grill over low heat.

Char the kale on the grill until browning begins.

Combine the ingredients for the vinaigrette in a blender or food processor.

Toss all the ingredients for the salad in a serving bowl and finish with the vinaigrette.