For Labor Day crowds looking for something to grill on the holiday, the Chicago butcher shop, cafe and market is offering pre-marinated Pork Country Ribs, a staple at its full-service restaurant counterpart, The Publican. The ribs, a recipe from executive chef and partner Paul Kahan, use marbled shoulder blade chops rather than a traditional slab of ribs. The chops are marinated in tamari, Chinese mustard, palm sugar, ginger, garlic, cilantro, scallion, Sambal hot sauce and sesame oil.