Recipe for Alligator Ribs by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Alligator Ribs. This dish qualifies as a Easy level recipe. It should take you about 4 hr 20 min to make this recipe. The Alligator Ribs recipe should make enough food for 6 servings.

You can add your own personal twist to this Alligator Ribs recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Alligator Ribs recipe.

Ingredients for Alligator Ribs

• 6 pounds alligator ribs
• 32 ounces your favorite BBQ sauce
• Wood chips, for smoking

Directions for Alligator Ribs

1. Preheat oven to 300 degrees F.
2. Brush alligator ribs with enough barbecue sauce to coat. Place ribs on a rack set in a baking pan. Cover with plastic wrap and then aluminum foil. Bake for 3 hours.
3. Remove alligator ribs from the oven. When cool enough to handle, remove the plastic wrap and cover loosely with the aluminum foil; allow the ribs to rest 20 to 30 minutes.
4. Meanwhile, prepare a smoker with your favorite type of wood chips. Transfer the ribs to the smoker and smoke for 30 to 45 minutes, depending on the size of the ribs; alligator ribs are very lean and dry out easily, so you may want to remove smaller ribs from the smoker first. After smoking, coat the ribs with more barbecue sauce.
5. While ribs are smoking, preheat a grill to medium-high. Place ribs on the grill and grill just until sauce begins to caramelize. Serve immediately.

Cookware for your recipe

You will find below are cookware items that could be needed for this Alligator Ribs recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Easy Main Dish
• Main Dish
• Easy Baking
• Easy Grilling Recipes and Tips
• Grilling – Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
• American – American(s) may refer to:
• Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
• Barbecuing – Barbecue or barbeque (informally BBQ in the UK and US, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods which use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times (several hours). Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or gas. This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences.
• Caramelizing – Caramelization or caramelisation is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids.When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.