Char Siu 5-Spice Louisiana Alligator Ribs
Makes 12 appetizer or 6 entrée portions. Recipe is from the Louisiana Seafood Promotion and Marketing Board.
2 tbls. minced garlic
1 cup hoisin sauce
1 cup soy sauce
1/2 cup rice vinegar
1/2 cup mirin rice wine
1 cup honey
1 tbl. Chinese 5-spice powder
11/2 tbls. sesame oil
2 tbls. sesame seeds
24 alligator ribs
1. Combine garlic, hoisin sauce, soy sauce, vinegar, mirin, honey, 5-spice powder, sesame oil and sesame seeds in a sauce pot. Bring to a simmer then remove from heat and set aside.
2. Reserve a third of the sauce to brush on later. Combine the remaining sauce with the alligator ribs and toss to coat well. Marinate overnight.
3. Place ribs and marinade in an ovenproof dish and cover. Bake at 325 degrees for three hours. Remove ribs from cooking liquid and allow to rest for 20 minutes. Prepare smoker and smoke ribs for 15 to 20 minutes.
4. Preheat charcoal or gas grill. Coat ribs with some of the remaining sauce and grill over medium-high heat until charred on both sides. Brush a final time with sauce, then serve with the remainder of the sauce on the side.