Pacu Fish Ribs with Galliano/Honeybell Barbecue Sauce

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Credit: Jim Sargood, General Manager, Naples Tomato, Naples, Fla.
The National Culinary Review, July/August 2010


½ cup sea salt
½ cup cracked black pepper
2 cups chopped herbs
4 pacu ribs
Olive oil, as needed
Galliano/Honeybell Barbecue Sauce (recipe follows)

Galliano/Honeybell Barbecue Sauce
2 cups Galliano
2 (14-oz.) jars ketchup
½ cup Lingham’s sauce
½ cup brown sugar
4 cups freshly squeezed Honeybell juice
½ cup honey
1 T. Worcestershire sauce


Method: Combine salt, pepper and herbs. Precut ribs; rub with herb mixture. Lightly coat ribs with olive oil. Place on charbroiler. Cook, meat-side down, 4-5 minutes; turn over. Cook, rib-side down; baste meat side with barbecue sauce. After rib side has cooked 4-5, minutes, flip ribs over; baste rib side with sauce. Allow sauce to caramelize; flip and baste one more time. Serve immediately.

Galliano/Honeybell Barbecue Sauce
Method: In medium saucepan, heat Galliano over high flame; light to burn off alcohol. While alcohol is burning off, mix ketchup, Lingham’s sauce, sugar, Honeybell juice, honey and Worcestershire sauce. Once flame has gone out, add to pan; mix thoroughly. Bring to a boil. Reduce heat; reduce liquid by a third. Remove from heat. Cool in ice bath.


4 servings


Appetizer, Main Dish, Seafood, The National Culinary Review

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