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Citrus Glazed Gator Ribs

From Citrus County Locally Grown

<p>Alligator is a lean meat that is low in fat and cholesterol and high in protein. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. With this recipe we have a truly Florida feast with the combination of Alligator and Citrus. <br /> A great addition to your bar-barque menu. Enjoy</p> <p>Nutritional Value Per Serving<br /> Calories 639, Calories From Fat 150, Total Fat 17g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates13 g, Protein 105g, Omega 3 Fatty Acid 0.10g</p>
Source: (Entered by Michael Wilmshurst)
Serves: Serves 4

1 cup Florida orange juice
1/3 cup Florida key lime juice
1/3 cup Florida Lemon Juice
2 Tablespoon Olive oil
5 Florida Garlic cloves, chopped fine
4 Florida Thyme Leaves, chopped
4 Florida oregano leaves, chopped
1 Teaspoon Ground cumin
1 Tablespoon Orange zest
1 Teaspoon Kosher salt
1/2 Teaspoon Black pepper
2 Pounds Alligator Ribs
***** FOR THE GLAZE *****
1 cup Florida orange juice
4 Teaspoons Florida lemon juice
1 cup Orange marmalade
Salt and pepper, to taste
1/2 cup Sweet Butter

Step by Step Instructions
  1. Prepare a citrus marinade by combining all ingredients except alligator ribs in a glass bowl; blend thoroughly.
  2. Set aside ½ 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.
  3. 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 ½ cup of marinade.
  4. Prepare citrus glaze while ribs are grilling. Combine all glaze ingredients, except butter, and simmer for 15 minutes or until thickened.
  5. 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.