Grilled Citrus Gator Ribs

Grilled Citrus Gator Ribs

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Grilled Citrus Gator Ribs

These Grilled Citrus Gator Ribs are out of this world. If you've never had alligator ribs before, you're completely missing out on a local delicacy. These ribs are a local favorite in the gator-rich habitats of Florida, where they're a popular and delicious treat.

See all grilling recipes.

Click here to see Best Alligator Recipes.


For the marmalade glaze

  • 1 Cup orange juice
  • 4 Teaspoons lemon juice
  • 1 Cup orange marmalade
  • Pinch of salt
  • Pinch of white pepper
  • 1 stick unsalted butter

For the ribs

  • 2 Pounds alligator ribs
  • 1 Cup tangerine juice
  • 1/3 Cup Key lime juice
  • 1/3 Cup lemon juice
  • 2 Tablespoons olive oil
  • 5 cloves garlic, chopped finely
  • 2 sprigs thyme, stemmed
  • 2 sprigs oregano, stemmed and chopped
  • 1 Teaspoon ground cumin
  • 1 Tablespoon orange zest
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon black pepper

Citrus Glazed Gator Ribs

Prepare a citrus marinade by combining all ingredients except alligator ribs in a glass bowl blend thoroughly. Set aside 1/2 cup marinade for basting. Pour remaining marinade over ribs and thoroughly coat all pieces refrigerate in covered bowl or sealed zipper-type bag for 1 to 3 hours.

Remove ribs from marinade and discard used marinade. Heat stove top grill or gas grill to medium heat. Grill ribs for 45 minutes or until tender, basting frequently with reserved 1/2 cup of marinade. Prepare Citrus Glaze while ribs are grilling by combining all glaze ingredients, except butter, and simmering for 15 minutes or until thickened. Add butter in small pieces heat until butter is melted. Keep warm at low heat until ready to serve. Remove ribs from grill and baste with Citrus Glaze.

The multibillion-dollar deal announced last month opens the door for new gambling behemoths to establish a footprint in the nation’s third-most populous state, which draws tens of millions of tourists annually.

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Florida emergency-management workers aren’t approaching this year’s hurricane season as anything basic, but they are looking forward to what the new state director calls the ABCs --- “Anything But COVID.”

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While vital seagrass vanishes in coastal waters statewide, the Caribbean Sea keeps on gifting Florida's beaches mounds of mushy, stinky golden brown seaweed. And researchers warn that this so-called Sargassum storm is likely to get worse before it gets better.

Artist and teacher Darryn Ferguson created the largest wrap-around mural in the country, at the African Heritage Cultural Arts Center in Liberty City.

Grilled Citrus Short Rib with Polenta Integrale

As winter comes to an end, this flavorful dish is the perfect way to transition into the new season with elements of late winter highlighted by the garden’s first efforts of an explosive spring. Our recipe is outlined as an entrée however, it is presented at the winery as a Jordan Cabernet Sauvignon spring pairing, served as an appetizer with the polenta formed into small cylinders and fried in Jordan Extra Virgin Olive Oil.



Season the ribs on all sides with kosher salt and freshly ground black pepper. Heat a heavy-bottomed pan over medium-high heat. Carefully film the pan with 2 Tbsp of oil and begin to sear the ribs in batches, browning on all sides. Reserve. Add the remaining oil to the same pan and return to medium heat. Add the spices and toast until fragrant (2-3 minutes). Add the carrots, leek, shallots, fennel, dried fruit, zest and thyme and carefully caramelize while occasionally stirring. Deglaze the pan with the sherry and then add Cabernet Sauvignon. Increase the heat and simmer for 2 minutes. With a wooden spoon, scrape the spices and caramelized ingredients into the pressure cooker, then add the cocoa powder, tomato paste, miso, sherry vinegar, chicken stock and seared ribs. Seal, bring to full pressure and cook for 40 minutes. Remove the ribs and reserve. Strain the jus and reserve. The ribs may be prepared the day prior and refrigerated.

For the charred tangerine vinaigrette, preheat a grill or grill plate to medium-high heat. In a stainless steel bowl, toss the tangerine halves in 2 Tbsp olive oil, sugar, thyme leaves, salt and freshly ground black pepper. Grill the fruit on all sides until fruit is well marked and heated through (6-8 minutes). Juice the tangerines and reserve 3 Tbsp of juice. In a non-reactive bowl, combine the juice with the vinegars, mustard, shallots and a pinch of salt. Whisk in the remaining olive oil and reserve.

In a sauce pan over medium heat, bring polenta, milk, water and salt to a simmer while whisking. Continue to whisk until polenta begins to set (6-8 minutes). Whisk in fennel pollen and continue at a simmer while occasionally stirring with a wooden spoon until completely cooked through (45-60 minutes). Stir in gouda, butter and olive oil. Reserve warm, thinning with water as necessary.

Using a mortar and pestle or spice grinder, pulverize the conifer tips with the sea salt until bright green. Pulse in sel gris, leaving some of the crystals whole. Dehydrate in a low oven or food dehydrator at 140 degrees for 2 hours, stirring occasionally to prevent lumps. Store in a sealed jar under refrigeration.

To plate, prepare a small grill for finishing the ribs we prefer a hot fire of binchotan charcoal. Mark the ribs and heat them through, basting with the charred tangerine vinaigrette. Shred or thinly slice the ribs and reserve. Dress the spring greens and blossoms with the charred tangerine vinaigrette and carefully toss with the walnuts, pine nuts and citrus. Spoon the polenta into six warm bowls, nest the short rib and finish with conifer salt and the vibrant spring salad.

Meat & Poultry
/ Rice & Pasta


  • 8 grilled short ribs
  • 3 cups mixed spring greens and blossoms
  • ½ cup charred citrus vinaigrette
  • ¼ cup black walnuts, lightly roasted
  • ¼ cup pine nuts, toasted
  • 2 tangerines, sliced into supremes
  • 2 cups polenta
  • 1 tsp conifer salt for garnish

For the short ribs

  • 8 short ribs
  • ¼ cup Jordan Extra Virgin Olive Oil
  • 2 tsp whole coriander
  • 2 tsp fennel seed
  • 1 Tbsp black peppercorns
  • 3 cloves black garlic
  • 2 carrots, sliced into 1-inch pieces
  • 1 leek, sliced
  • 3 shallots, halved
  • ½ cup fennel, diced
  • ¼ cup pitted prunes, chopped
  • ¼ cup dried currants
  • 1 orange zested
  • 4 sprigs thyme
  • ½ cup dry sherry
  • 1 cup Jordan Cabernet Sauvignon
  • 2 tsp cocoa powder
  • 1 Tbsp tomato paste
  • 1 Tbsp shiro miso
  • 2 Tbsp aged sherry vinegar
  • 1½ cups brown chicken stock
  • Kosher salt and freshly ground black pepper to taste

For the charred tangerine vinaigrette

  • 2 tangerines, halved
  • ¼ cup, plus 2 Tbsp Jordan Extra Virgin Olive Oil
  • 1 tsp Demerara sugar
  • 1 tsp thyme leaves
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp off-dry sherry vinegar (Spanish vinagre de Jerez recommended)
  • 1 tsp white balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tsp shallots, minced

For the polenta

  • ½ cup polenta, coarsely ground
  • ½ cup whole milk
  • 1½ cups water
  • 1 tsp salt
  • 2 tsp fennel pollen
  • ¼ cup Beemster aged gouda, grated
  • 1 Tbsp cold butter
  • 1 Tbsp Jordan Extra Virgin Olive Oil

For the conifer salt

  • ½ cup spring conifer tips (the emerald tips of spruce, pine or fir trees)
  • ¼ cup sea salt
  • ¼ cup sel gris

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Smoked Alligator Ribs

When it comes to smoked ribs, pork tends to reign supreme, though today we are mixing up the game with a new player -- alligator!

When cooking alligator, it is worth noting that the meat tends to be somewhat tough. To offset this, we use a buttermilk bath to help tenderize the meat overnight.



5 lbs. alligator ribs (approximately 10-12 small racks)

½ cup of your favorite barbecue dry rub seasoning

2 cups of your favorite barbecue sauce


Combine buttermilk, hot sauce, paprika, garlic powder, onion powder, and salt in a large bowl and whisk to combine all of the ingredients. Divide the alligator ribs between two large zip top bags and cover with the buttermilk mixture. Seal the bags and refrigerate overnight.

Prepare smoker or grill for indirect cooking, adding 3-5 chunks of your favorite smoking wood to the charcoal. Adjust smoker or grill vents to bring the temperature to 250 degrees. Remove ribs from the buttermilk, rinse and pat dry. Coat ribs with yellow mustard and cover the mustard with an even layer of dry rub seasoning.

Place ribs on the smoker, cover, and allow them to smoke for 1.5 hours. Remove the ribs and place 3-4 racks on to a double layer of aluminum foil. Fold the foil up on the sides and add 2 tbsp. of apple juice. Wrap the foil around the ribs to seal completely and return to the smoker. Cover the smoker and allow the wrapped ribs to cook for another 1.5-2 hours until they bend easily. Remove the ribs from the smoker and slowly open the foil packets to allow the steam to escape. Brush both sides of the ribs with barbecue sauce and place the ribs back on to the smoker for 10 minutes until the sauce is fully set and is tacky.

Remove from the smoker and allow them to rest for 5 minutes before slicing.


Step 1

Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and ½ cup chopped parsley toss to coat. Cover and chill at least 3 hours.

Step 2

Let ribs sit at room temperature 1 hour before grilling.

Step 3

Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill for a gas grill, leave 1 or 2 burners off). Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15–20 minutes.

Step 4

Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5–10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.

Step 5

Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites) season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.

Step 6

DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

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7 ways to cook with gator

For a meat that is supposed to taste a lot like chicken, it's not always cheap, but it sure is popular. Demand is pushing the wholesale price of alligator meat to $12 to $15 a pound.

Although most commonly served fried as gator "nuggets", alligator is said to have a veal-like quality and can be easily substituted for any dish containing seafood, chicken, or pork.

One possible reason behind the rise in popularity of eating gator is the amount of protein packed into the meat. A 3.5 ounce of alligator contains 46 grams of protein, double the amount contained in a comparable serving size of beef.

There are more than 30 alligator farms in Florida, although some of the alligator meat sold is from wild caught gators. Florida, with an estimated 1.2 million alligators, has the second highest number of gators in the nation (after Louisiana!).

So, besides gator nuggets, how do you prepare alligator? We’ve come up with 7 ways to cook with gator.

    Fried Alligator with Chili Garlic Mayonnaise – Who said gator and fine dining don't belong in the same sentence? Well, maybe no one, but this recipe also contains links to other gator recipes, and a primer on cooking with alligator.

If want to put a bite on a gator and stay out of the kitchen, you can always get gator from our Chomp House Grill!

Rub Sweet & Smoky Rub evenly over both sides of ribs.

Grill ribs over indirect medium-low heat 2 to 3 hours or until tender, turning occasionally. Transfer to lit side of grill.

Grill over medium-high heat 3 to 4 minutes per side or until evenly browned. Cut into portions to serve.

Cooking Tips:
&bullSee Grill Mates® Know Your Heat for how to grill over indirect heat.
&bullOven Cooking Method: Rub ribs as directed. Place in single layer on foil-lined roasting pan. Cover with foil. Bake in preheated 350°F oven 1 1/2 hours or until meat starts to pull away from bones. Broil 2 to 3 minutes or until browned.

Citrus BBQ-Glazed Ribs

Citrus BBQ-glazed ribs.Pork ribs with barbecue sauce and honey baked in oven.


  • 3/4 cup (180 ml) barbecue sauce
  • 1/2 cup minced green onions
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1/4 cup (60 ml) freshly squeezed orange juice
  • 1 tablespoon liquid honey
  • 1½ pounds (720 g) pork baby back ribs


Step 1

In a mixing bowl,combine all ingredients,except pork ribs. Mix well and set aside.

Step 2

In a roasting pan,combine pork ribs with honey mixture. Using your hands,rub the sauce into every nook and cranny.

Step 3

Step 4

Bake ribs in preheated oven for 1½ hours or until caramelized and meat is beginning to pull away from bone. Transfer citrus BBQ-glazed ribs to a cutting board.

Catholic Archbishop Declares Alligator Seafood for Lent According to NPR, the alligator was officially sanctioned as a member of the seafood group three years ago after Jim Piculas wrote a letter to Archbishop Gregory M.

Sagrera describes it as a “ health meat ” – white and firm. Plus, gator is low in cholesterol and fat, and rich with Omega 3. “It is easily digestible and has a delicate flavor that can be enhanced by a chef’s culinary expertise.”

How to Grill Prime Rib with a Fan Favorite Recipe

If you want me to get not only excited but really excited for a holiday dinner, mention the words grilled prime rib. Don’t get me wrong, I’m still coming to dinner if the roast was prepared in the oven, but I’m going to start a two-week countdown if it’s going on the grill.

This is one of my favorite meals not just to eat, but to prepare. I get a thrill prepping upwards of 7 pounds of meat and 3 huge rib bones for the kettle. It’s like wrapping a gift and waiting for a loved one to open it.

The grill provides a fantastic transformation to what some consider a daunting cut of meat to prepare. Prime rib isn’t cheap, but it IS easy to grill and the results better than most restaurants. I love larger cuts of meat around the holidays, as it gives me breathing room. I can get the meat on the grill and still have several hours to work on the sides and other parts of the meal. There is no need to rush and the only emotion I’m battling as the potatoes are mashed and the glasses are filled is anticipation.

If there was ever a time to go big for the holidays, this classic Jamie Purviance recipe is it. The peppercorn crust brushed by the wisps of smoldering oak is only improved on by a dip in the herb hazelnut pesto. It’s a meal your guests, or your belly, will ever forget.

Watch the video: GRILLED STUFFED ALLIGATOR. Recipe. BBQ Pit Boys (July 2022).


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