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
Citrus Glaze
Mojito Cucumber SaladYield 4 Servings
Ingredients
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
- 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 (or in covered dish in oven on 350 degrees), basting frequently with reserved 1/2 cup of marinade.
- 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
- 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.
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
- In a large mixing bowl combine sugar, rum, rice wine vinegar, lime zest, lime juice, chopped ginger, and red pepper flakes.
- Whisk until completely mixed into vinaigrette.
- Add cucumber slices and slivered red onion into a the mixing bowl
- Add mint leaves
- Work everything around together
- Refrigerate for at least one hour to marinate.
- Serve using a slotted spoon to drain off excess juices.