Makes 2 to 3 servings • Baking sheet with 1/2-inch sides • Outdoor grill
1 squeeze bottle (12 ounces) butter spread
1 bottle (5 ounces) Try Me Tiger Sauce (found online or in grocery stores)
1 full rack ribs (about 3 pounds)
1 packet (5 ounces) Duck Commander Seasoning Rub, or any rub you like
Onion powder
1 bottle (about 20 ounces) BBQ sauce of your choice
1. Heat the oven to 200°F. Tear off two pieces of foil, each large enough to wrap the rack of ribs. Then place one on top of the other on the counter to make a double layer. Turn up the edges a little to make a rim.
2. Put a generous portion of the butter spread and Tiger sauce on the foil. Season the ribs with the rub and place them on the foil, meaty side down. Close the packet and crimp the foil to seal. Place on the baking sheet. Bake 3 hours to 3 hours and 30 minutes, until the ribs are tender enough to be pierced with a knife when you open the foil package.
3. When the ribs are almost done, heat an outdoor grill set up for indirect heat.
4. Dust the ribs lightly with onion powder. Place the ribs, bone side down, on the grill. Glaze with BBQ sauce and cook for approximately 30 minutes. The ribs are cooked already—this is just to give them a smoky taste.
5. Glaze with more Tiger Sauce and butter spread right before serving.
A Note from Jay
Grilling out is an easy and delicious way to cook almost anything. It’s often hot in Louisiana, but that doesn’t stop us guys from hanging out around the grill. I like hickory chips to get that perfect “cooked out” taste. An added bonus is not having many dishes to do when supper is done. Anna likes that part. (Anna is Alan’s daughter, and Jay is her husband.)
