Citrus Glazed Gator Ribs

Get ready because this is a delicious dish with bite. Chef Justin steps way outside of the box and shows Chad his Florida Citrus Glazed Gator Ribs. Rawr! 
Yield 4 Servings
Ingredients

• 1 cup Florida orange juice
  
• 1/3 cup Florida key lime juice
  
• 1/3 cup Florida lemon juice
  
• 2 tablespoons olive oil
  
• 5 Florida garlic cloves, chopped fine
  
• 4 fresh Florida thyme leaves, chopped
  
• 4 fresh Florida oregano leaves, chopped
  
• 1 teaspoon ground cumin
  
• 1 tablespoon orange zest
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon black pepper
  
• 2 pounds Florida alligator ribs
  

Preparation

1. Prepare a citrus marinade by combining all ingredients except alligator ribs in a glass bowl;
   
2. blend thoroughly.
   
3. Set aside 1/2 cup marinade for basting.
   
4. Pour remaining marinade over ribs and thoroughly coat all pieces;
   
5. refrigerate in covered bowl or sealed zipper-type bag for 1 to 3 hours.
   
6. Remove ribs from marinade and discard used marinade.
   
7. Heat stove top grill or gas grill to medium heat.
   
8. Grill ribs for 45 minutes or until tender (or in covered dish in oven on 350 degrees), basting frequently with reserved 1/2 cup of marinade.
   
9. Remove ribs from grill and baste with Citrus Glaze.
   

 
Citrus Glaze

• 1 cup Florida orange juice
  
• 4 teaspoons Florida lime juice
  
• 1 cup orange marmalade
  
• Salt and pepper to taste
  
• 1/2 cup sweet butter
  

Preparation

1. Prepare Citrus Glaze while ribs are grilling by combining all glaze ingredients, except butter, and simmering for 15 minutes or until thickened.
   
2. Add butter in small pieces;
   
3. heat until butter is melted.
   
4. Keep warm at low heat until ready to serve.
   

 
Mojito Cucumber SaladYield 4 Servings
Ingredients

• 1 tablespoon fresh ginger, grated
  
• 1 teaspoon crushed red pepper flakes
  
• 1/4 cup rice wine vinegar
  
• 1/4 cup natural Florida sugar
  
• 1/4 cup rum
  
• 2 Large Florida cucumbers sliced thin
  
• 1 small red onion, slivered
  
• 30 fresh mint leaves
  
• 1 lime, zested and juiced
  

Preparation

1. In a large mixing bowl combine sugar, rum, rice wine vinegar, lime zest, lime juice, chopped ginger, and red pepper flakes.
   
2. Whisk until completely mixed into vinaigrette.
   
3. Add cucumber slices and slivered red onion into a the mixing bowl
   
4. Add mint leaves
   
5. Work everything around together
   
6. Refrigerate for at least one hour to marinate.
   
7. Serve using a slotted spoon to drain off excess juices.