Sticky crocodile ribs

Hot summer nights need SWEET & STICKY CROCODILE RIBS!


For the marmalade glaze

  • 1 cup orange juice
  • 4 teaspoons lemon juice
  • 1 cup orange marmalade
  • pinch of salt
  • pinch of white pepper
  • 1 stick unsalted butter

For the ribs

  • 1kg crocodile ribs
  • 1 cup orange juice
  • 1/3 cup lime juice
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 5 cloves garlic, chopped finely
  • 2 sprigs thyme, stemmed
  • 2 sprigs oregano, stemmed and chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon orange zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


For the marmalade glaze

Combine all of the ingredients except for the butter together in a saucepan and simmer for 15 minutes. Add the butter and keep warm over low heat until ready to serve.

For the ribs

Place the ribs in a shallow glass dish or large resealable plastic food storage bag. Mix the remaining ingredients together in a nonreactive bowl, and stir until blended thoroughly. Reserve ½ cup marinade for basting.

Pour the marinade over the ribs and toss to thoroughly coat all pieces well. Cover the dish or close the bag and marinate for up to 3 hours in the refrigerator.

Preheat a gas grill on medium heat or prepare a charcoal grill.

Remove the ribs from the marinade and discard the marinade. Grill until the ribs are tender, basting frequently with ½ cup marinade, for about 45 minutes. Then, baste with the marmalade glaze, and serve.

Grilled Citrus Gator Ribs Recipe by Steven W. Siler (thedailymeal.com)

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