Photo: Alligator Ribs Recipe
Ingredients
- 6 pounds alligator ribs
- 32 ounces your favorite BBQ sauce
- Wood chips, for smoking
Directions
Preheat oven to 300 degrees F.
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.
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.
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.
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By chefj.pauley
Fort Worth TX
on April 12, 2013
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I think the ribs need a dry rub but its a solid recipe, for those with concerns;
This was written by a professional chef, the plastic wrap we use is much more durable than what you get at the store, and since it is sealed in plastic and foil the cooking method is almost like braising so all the moisture is trapped preventing it from burning. If doing this at home I would skip the plastic and just use foil, increase the cook time and decrease the temperature.
Hope this helps
By cpathend_2309835
philadelphia, PA
on July 01, 2010
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From my experience putting barbeque sauce on any type of meat before grilling it usually causes them to burn quickly because of the sugar in the sauce. Also the recipe notes that the small ribs dry out quickly so how are you able to cook & smoke them for 3+ hours without them drying out at all. And what about the plastic wrap when they are smoking. Could someone who has tried this recipe please enlighten us?
By ac_n_dc_9792760
Washington, DC
on December 20, 2008
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This sounds like a great recipe and I plan to try it soon. However I have a question about the covering with plastic wrap and baking. Won't the plastic wrap melt and make a mess in a 300 degree oven?
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