Instructions

1. Use a knife to cut the alligator ribs into one-rib sections. Trim excess fat from them. Place the ribs in a bowl and wash under running tap water. Drain and pat the ribs dry with a kitchen towel.

2. Marinate the alligator ribs in a bowl with a dry rub or liquid marinade. For 14 ribs, prepare a dry rub by combining approximately 1 tablespoon each of salt, pepper, garlic and chili powder in a shallow dish. For 2 pounds of ribs, prepare a liquid marinade by mixing around 1/3 cup lemon juice, ¼ cup cider vinegar, ½ teaspoon pepper, 2 tablespoons vegetable oil and 1 teaspoon sea salt in a bowl.

3. Apply the dry rub or liquid marinade on the alligator ribs. Place the ribs in the dry marinade dish and apply the dry rub to them with your hands. If using the liquid marinade, place the ribs in the liquid to soak. Put the marinating ribs in the refrigerator to marinate for approximately three hours.

4. Use a large spoon to lift the ribs out of the marinade and set them on a flat plate. Sprinkle a little plain flour all over the ribs to coat them before frying. Pour cooking oil in a nonstick pan and set on high heat. Fry the ribs in the nonstick pan for approximately eight minutes or until they turn brown.

5. Slow-cook the ribs in a Crock-Pot. Pour barbecue sauce in the Crock-Pot and place the ribs in it such that they soak in the sauce. Cover the Crock-Pot and cook on medium heat for two hours or until the ribs are tender.

6. Grill the ribs by preheating a gas grill or charcoal grill on medium heat. Place the ribs on the grill and cook for approximately 45 minutes or until the ribs turn tender.