- 2 pounds Florida alligator ribs
- 1 cup freshly squeezed tangerine juice
- 1/3 cup key lime juice
- 1/3 cup lemon juice
- 2 tablespoons olive oil
- 5 garlic cloves, chopped fine
- 2 sprigs fresh thyme, leaves pulled off the stem
- 2 sprigs fresh oregano, leaves pulled off stem then chopped
- 1 teaspoon ground cumin
- 1 tablespoon orange zest
- 1 teaspoon kosher salt
- 1/2 teaspoon season black pepper
- 1 Cup orange juice
- 4 Teaspoons lemon juice
- 1 Cup orange marmalade
- pinch of salt
- pinch of white pepper
- 1 stick un-salted butter
Place ribs in a shallow glass dish or large resealable plastic food storage bag. Reserve 1/2 cup marinade for basting. Mix the citrus and the rest of the ingredients together in a non- reactive bowl, stir till blended thoroughly Pour marinade over ribs; toss to thoroughly coat all pieces well. Cover dish or close bag; marinate in citrus marinade for up to 3 hours in the refrigerator.
Remove ribs from marinade; discard marinade. Grill over medium coals about 45 minutes or until ribs are tender, basting frequently with 1/2 cup marinade. After the ribs are taken off the grill, baste with Marmalade glaze, then serve.
For the Glaze: Cook all ingredients except butter together in a saucepan and simmer for 15 minutes. Add the butter and keep warm at low heat until ready to serve.