Adams' Ribs are the hot and spicy product of a marriage. It is said that the wife's Cajun background is the source of the spicy heat, while her husband's commitment to the best equipment and a perfectly built fire contributes to the smoky tenderness. A spice rub and two adapted sauces give their ribs their signature taste and texture.
Note: We tested with Dale’s Steak Seasoning sauce and Luzianne Cajun Seasoning.
Combine all of the ingredients in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer for 1 hour.
Combine the garlic powder and next 3 ingredients. Rub on all sides of the ribs.
Light one side of the grill, heating to 300-350 degrees on medium heat; leave the other side unlit. Arrange the ribs over the unlit side, and grill, covered with the grill lid, for 2-3 hours, turning and basting with the basting sauce every hour. (The longer the ribs cook, the more tender they will be.)
Increase the heat to 350-400 degrees on medium-high heat. Grill, covered with the grill lid, 1 more hour, basting with the basting sauce every 10 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is tender, about 5 minutes. Add the ketchup and remaining ingredients and bring to a simmer. Simmer for 15 minutes. Cool completely, about 1 hour. Serve the ribs with the serving sauce.