Cut ribs into 3 or 4 pieces, sprinkle with salt and pepper and place in a slow cooker.

Mix Tiger Sauce and ranch mix in a small bowl until well combined. Pour over ribs, turning to coat.

Cover and cook at high setting for 6 hours or until ribs are tender.

Preheat broiler. Line a baking sheet with foil.

Remove ribs from sauce and place on prepared baking sheet. Broil 8 to 10 minutes, or until ribs are well browned and slightly crispy.

Combine all ingredients except for crab claws in a small bowl and mix well.

Transfer crab claws to a serving bowl and add marinade. Toss well.

Marinate crab claws, covered, in refrigerator for at least one hour before serving. Toss again just before serving.

Prepare a gas or charcoal grill for indirect grilling. Rinse chicken and remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels.

Mash butter and scallion whites in a small bowl with a fork. Carefully loosen skin at top of chicken breast and rub 1/2 teaspoon of the salt on the breast meat. Spread scallion butter evenly under skin of breast, without removing skin.

Rub oil over outside of chicken. Sprinkle with remaining 1 teaspoon salt, the pepper and 2 teaspoons of Creole seasoning. Open a beer can and discard half of the beer, then add the remaining 1 teaspoon Creole seasoning into the beer can. Place the can on a small baking sheet and carefully slide chicken cavity over can. Pull the legs forward so they form a tripod with the can and chicken can stand on its own. (Or use a beer-can-chicken holder sold at most food and grill stores.) Tuck wing tips behind chicken.

Stand chicken on the can in center of grill away from heat source. Cover grill and cook until legs move easily when twisted or lifted and an instant-read thermometer inserted in thickest part of thigh reads at least 165°F, about 1 hour to 1 hour 15 minutes.

Brush chicken to coat completely with Tiger Sauce. Cover grill again and continue cooking until chicken skin crisps, about 5 to 8 minutes longer.

With tongs and a flat metal spatula, carefully remove chicken and can from grill and place on a clean cutting board or serving platter. Let chicken stand 5 to 10 minutes. Twist can from chicken; discard can.

Carve chicken, top with sliced scallion greens and serve with ranch dressing for dipping.

Make Sauce: Stir together mayonnaise, ketchup, relish, Tiger Sauce, mustard, chopped onion, onion powder and pepper in a small bowl.

Make Burgers: Mix ground beef, Tiger Sauce, salt and pepper in a medium bowl until combined. Shape meat into 12 balls, about 2 ounces each (about 2 1/2-inches wide). Flatten each ball slightly and gently press an indent in the middle with your thumb.

Cook burgers in 2 batches on a large nonstick skillet over medium heat until charred, about 7 minutes for medium-rare; turn each burger once. Wipe skillet clean between batches.

Place each burger on a slider bun and top with sauce and a sweet pickle slice.

Mix ketchup, Tiger Sauce, 2 tablespoons brown sugar, apple cider vinegar and sorghum syrup in a small saucepan. Bring to a boil over medium heat. Cook and stir for 3 to 5 minutes. Remove from heat and let cool completely. Reserve a portion of sauce for serving.

Spray grill rack with nonflammable cooking spray. Preheat grill to medium-low heat (300°F).

Combine salt and remaining 2 tablespoons brown sugar in a small bowl and set aside.

Place ribs on a rimmed baking sheet. Rub mustard and then salt mixture on both sides of ribs.

Wrap ribs carefully with foil and place on grill, meat side down, covered with grill lid, over indirect heat, until an instant-read thermometer inserted in thickest portion registers 170°F, about 2 hours.

Unwrap ribs and grill over medium heat, about 1 to 1 1/2 hours, until an instant-read thermometer inserted in thickest portion registers 200° to 205°F. Baste ribs with barbecue sauce every 30 minutes. Serve with remaining sauce.

Place butter, white onion, beef and Tiger Sauce in a deep stock pot. Cook over medium heat until the beef is cooked through and the onions are translucent. Do not drain the fat.

Add the flour and stir to combine. Cook over medium-low heat for 2 to 3 minutes, then whisk in half and half, but do not allow it to boil. Season with salt.

Add the tomatoes and chilies, stirring to incorporate.

Continue to stir while incorporating small amounts of cheese until all melted.

Turn heat to low and cook until thickened, about 5 to 10 minutes.

Serve hot, garnished with chopped fresh tomatoes and onions, with tortilla chips for dipping.

Mix cheddar cheese, cream cheese and sour cream in a large bowl until combined.

Add Tiger Sauce, Cajun Sunshine and Worcestershire sauce and season with salt and pepper to taste.

Serve room temperature or warm, with crackers or crudités. (Heat in microwave, in a microwave-safe bowl, until softened and easy to stir, about 30 seconds.)

Stir together pineapple juice, Tiger Sauce, ketchup and soy sauce in a small bowl.

Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper and add to skillet. Cook about 3 minutes, or until lightly browned. Flip and cook 2 to 3 more minutes, or until lightly browned.

Pour sauce over pork, cover and bring to a simmer. Cook for 10 minutes, then uncover and continue to cook another 5 minutes, or until pork is tender and sauce is thick.

Heat a large cast iron skillet over medium-high heat and add butter and sugar. Cook 2 to 3 minutes or until caramelized. Add sliced pineapple and cook for 2 to 3 minutes per side. Add rum and cook until syrupy. Remove from heat and set aside.

Transfer pork to a platter, arrange pineapple slices on top of pork, then top with any remaining sauce from both pans. Garnish with cilantro or parsley and serve.

Line a baking sheet with paper towels.

Make Spice Rub: Mix seasonings together in a small bowl.

Make Buttermilk Marinade: Place 1 1/2 tablespoons of the Spice Rub in a large bowl along with 2 cups buttermilk and 2 bay leaves; reserve remaining Spice Rub for later use.

Add chicken to buttermilk and toss to coat. Cover and refrigerate for at least 3 hours and up to overnight.

When ready to cook, make Nashville Tiger Sauce: Place 1 teaspoon of reserved Spice Rub in a medium bowl. Stir in Tiger Sauce, cayenne, brown sugar, paprika and vegetable oil, reserving butter to add later. (Oil will be separated; it will be combined when butter is added).

Make Buttermilk Egg Wash: Whisk eggs, buttermilk and Tiger Sauce in a medium bowl.

Make Spicy Breading: Whisk flour, baking powder and remaining Spice Rub in a large bowl.

Working with 1 piece of chicken at a time, dredge chicken in Spicy Breading and shake off any excess, then coat in Buttermilk Egg Wash and shake off any excess, then dredge once more in Spicy Breading, shake, and place chicken on a baking rack. Repeat until all chicken is coated.

Add vegetable oil to a Dutch oven, 3 inches deep. Heat over medium high heat until oil registers 375°F. Add 3 to 4 chicken pieces to pot in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160°F (or 165 °F for dark meat), about 5-7 minutes.

Remove fried chicken to baking sheet. Repeat until all chicken is cooked.

While chicken is cooking, vigorously whisk the melted butter into the Nashville Tiger Sauce until smooth. Let chicken cool slightly, then brush with desired amount of sauce. You can adjust the spiciness of your chicken by simply adding more or less sauce.

Season shrimp with Creole seasoning and lightly toss to coat.

Heat a large sauté pan over medium-high heat. Add oil and butter; when hot, add onions and garlic and cook for 1 to 2 minutes but do not let them brown. Add Worcestershire, Tiger Sauce, rosemary, thyme, lemon juice and rind, beer, and salt and pepper, and bring to a simmer.

Add shrimp and cook 3 to 5 minutes, turning shrimp occasionally. Using a slotted spoon or spider, transfer shrimp to a large bowl. Increase the heat to high and cook sauce for 3 to 4 more minutes. Check seasoning. Serve with warm French bread.

In a bowl, combine the Tiger Sauce, soy sauce, sesame oil, green onions and garlic and whisk well. Add the soft shell crabs and marinate for 20 to 30 minutes. Remove the crabs from the marinade and shake off any residual marinade.

Preheat oil, in a cast iron skillet over medium heat, to 350℉.

Set up 3 shallow pans for dredging. Combine half the cake flour and cornstarch in one pan. In a second pan combine the egg and milk and whisk well. Combine the remaining cake flour, cornstarch, salt and pepper in a third pan. Dredge the crabs in the first pan with the flour and cornstarch. Then dredge the crabs in the milk and egg mixture and then into the 3rd pan with the remaining flour mixture.

Fry the crabs in batches for 2 to 3 minutes per side. Transfer to a paper towel lined plate and season with additional salt and pepper if necessary.

Serve with the Broccoli Slaw with Alabama BBQ Sauce and Sweet Smoky Mayo.

Whisk together tomato sauce, water, soy sauce, Tiger Sauce, mustard powder, Worcestershire, garlic powder and onion powder in a small bowl.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season pork chops with salt and pepper and add to hot skillet. Cook about 3 minutes, or until browned. Flip and cook about 2 minutes, or until browned.

Add sauce and bring to a simmer. Cover and cook over medium to medium-low heat about 10 minutes, or until sauce thickens slightly and pork is cooked through.

1. Melt butter over medium heat in a medium nonstick skillet.

1. As soon as it bubbles, add eggs, swirling the pan so that they cover the bottom and form a flat sheet of egg. Cook until set without stirring, flipping halfway through. Transfer to a cutting board and let cool. Slice the egg into long ribbons and set aside in a large bowl.

1. Heat a wok or large nonstick skillet over medium-high heat and when hot, add 1/2 tablespoon of the oil. Add onions and cook, stirring, until tender, about 5 minutes. Transfer to bowl with eggs.

1. Add another 1 tablespoon of the oil to the pan; add mushrooms and cook, stirring, over high heat until golden brown on both sides, about 4 to 5 minutes. Transfer to bowl with eggs and onions. Add another 1 tablespoon of oil to the pan and add carrots, bell pepper, ginger, garlic and red pepper flakes and cook, stirring, for 3 to 5 minutes or until carrots are almost tender. Transfer to the bowl with the eggs and other vegetables.

1. Add the remaining 1/2 tablespoon of oil to the pan; when oil is hot, add bok choy and cook over high heat for 1 minute. Add the rice to the pan; cook, stirring occasionally, until the rice begins to turn golden brown around the edges. Add the scallions, Tiger Sauce, tamari sauce, sesame oil and chili garlic sauce and toss well. Fold the eggs and vegetables into the rice and continue cooking another 2 to 3 minutes.

1. Serve immediately, with extra Tiger Sauce and chili garlic sauce on the side, if desired.

Bring a medium saucepan of water to a simmer over medium-high heat and add 2 tablespoons Tiger Sauce, then season well with salt. Prepare an ice water bath. Blanch squid for 30 seconds and transfer to ice bath. Blanch shrimp and scallops separately for 1 minute each and transfer to ice bath. Drain seafood in a colander and transfer to a paper towel-lined baking sheet.

Place sliced red onion in a bowl of cold, salted water to soak. Let stand for at least 5 minutes before rinsing and draining. Set aside until ready to use.

Combine garlic, jalapeño, ginger and lime zest in a mortar and pestle and mash to a paste. Transfer to a medium-sized bowl and add lime juice, coconut milk and remaining 2 teaspoons Tiger Sauce, and whisk to combine.

Toss seafood with garlic and coconut milk mixture, cover and refrigerate for 45 minutes to 1 hour.

Serve ceviche with thinly sliced red onion, Fresno chili, cucumber, cilantro and mint. Season with salt, if necessary.

Preheat the oven to broil and set the oven rack 5 to 6-inches under the broiler.

Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add the shallots and garlic and cook until fragrant, about 3 to 5 minutes. Add the tomatoes with their juices, salt, pepper and red pepper flakes and bring to a simmer.

Toss the shrimp in the Tiger sauce and season with salt and pepper.

Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat, when hot add the shrimp and cook for 1 minute. Carefully add the Ojen or other licorice flavored liqueur to the pan and gently tip the pan towards the flame to ignite. Alternately, using a long match ignite the alcohol. Shake the pan until the flame dies down.

Preheat the broiler.

Transfer the onion and tomato mixture to a baking dish. Pour the shrimp over the top of the tomatoes. Sprinkle mint, oregano and basil over the shrimp and top with the crumbled feta. Place casserole dish in the broiler and broil for 3 to 4 minutes or until the cheese is slightly browned.

Serve over toasted slices of sourdough.

Stir together vinegar, ketchup, soy sauce, Tiger Sauce, Habanero Lime Sauce, dry mustard, garlic powder, salt and pepper in a shallow dish.

Preheat oven to 375˚F. Line a baking sheet with foil and then place a wire rack on top.

Remove pork from marinade and gently shake off excess. Place on wire rack and bake until internal temperature reaches 140˚F on an instant-read thermometer when inserted into the thickest part of meat, about 20 to 25 minutes. Let rest 5 minutes before slicing and serving.

Adjust oven rack to top position and preheat oven to 375˚F. Line a baking sheet with foil, then fit with a wire rack. Spray rack with cooking spray.

Whisk together mayonnaise, Tiger Sauce, lemon juice, Worcestershire sauce, salt, garlic powder and pepper in a shallow dish. Put breadcrumbs in a second shallow dish.

Dip one piece of chicken at a time into sauce to coat both sides, letting any excess drip off. Then press into breadcrumbs on both sides.

Bake on top rack for about 25 minutes, or until lightly browned and internal temperature reaches 165˚F on an instant-read thermometer.

Bake Chicken: Arrange oven rack in top position and preheat oven to 400˚F. Line a rimmed baking sheet with a few layers of aluminum foil. Lightly brush foil with oil.

Pat chicken dry with paper towels. Mix cumin, salt and paprika in a small bowl. Sprinkle all over chicken, rubbing into skin and carefully under skin to season meat. Arrange on prepared baking sheet, skin side up. Bake for 25 minutes.

Make Sauce: Heat oil in a small saucepan over medium heat. Add onion and garlic and cook and stir until most of the liquid has cooked off., about 3 minutes. Add ketchup, Tiger Sauce, vinegar, mustard and Worcestershire; cook and stir until combined, about 2 minutes. Set aside.

Flip chicken and bake another 20 to 25 minutes or until skin is browned and crispy and internal temperature registers 165˚F on an instant-read thermometer. Remove from oven.

Brush chicken to coat completely with barbecue sauce. Return chicken to oven and bake until sauce is sticky and lightly browned, about 5 minutes.

Fill glass with ice. Add ingredients.

Transfer to a cocktail shaker and shake until chilled.

Pour into glass.

Garnish with celery, okra, green beans and lemon wedge.

Heat oil in a 3-quart Dutch oven or heavy-bottomed pan over medium-high heat. Add a couple of popcorn kernels and cover pot. Once kernels begin to pop, add remaining kernels, then cover and cook, shaking the pan over the heat. Once a few seconds elapse between pops, remove pan from heat and let stand for 1 minute.

Make Tiger Butter: Mix the melted butter with the Tiger Sauce and sea salt.

Pour the popcorn into a large bowl; drizzle Tiger Butter over popcorn and shake the bowl until all of the kernels are covered in butter. Serve immediately.

Bring Tiger Sauce Habanero, lemon juice, Creole seasoning, salt and pepper to a gentle simmer in a large skillet over medium-low. Whisking constantly, gradually add butter a few pieces at a time. Whisk until all butter is incorporated and sauce is emulsified.

Add shrimp and cook, tossing gently and adjusting heat as needed to keep sauce just below a simmer, until cooked through, about 5 minutes.

Preheat oven to 250℉. Line two baking sheets with parchment paper.

Heat butter in a small saucepan over medium-low heat. When melted, add the Tiger Sauce, Worcestershire sauce and TryMe Tiger Seasoning; whisk well.

Combine Corn Chex, Rice Chex, Cheerios, mixed nuts, pretzels and crackers in a large bowl and toss well. Drizzle butter over the mixture and toss until evenly coated.

Transfer to lined baking sheets and bake for 40 to 45 minutes, stirring every 15 minutes. Season with salt and pepper to taste.

Let cool completely before storing; can be stored in an airtight container for up to 3 weeks.

Season the fish on all sides with salt and ½ teaspoon cayenne pepper.

Combine in a shallow bowl, the remaining teaspoon cayenne pepper, cake flour, cornstarch and whisk well.

Combine the Tiger Sauce, egg and beer, in another shallow bowl and whisk well. Add the egg and beer mixture to the flour mixture and mix well.

Place the remaining flour in a shallow bowl.

Preheat vegetable oil in a large cast iron skillet over medium-high heat to 350℉.

Dredge the fish in the remaining 1/2 cup flour and shake off any excess before dredging in batter.

Fry fish, shrimp or chicken strips until golden brown 2 to 3 minutes depending on the size of the fish. Transfer to a platter season with additional salt and pepper. Serve with Tiger Remoulade Sauce and lemon wedges.

Combine mayonnaise, ketchup, red wine vinegar, Creole mustard and Tiger Sauce in a medium bowl and mix well. Whisk in remaining ingredients until fully incorporated.

Cover and refrigerate for at least 4 hours and up to overnight for the flavors to fully develop. Sauce can be covered and stored in refrigerator for up to 4 days.

Preheat oven to 325° and line a sheet pan with a silicone baking liner or parchment paper. If using parchment, spray the parchment with pan spray.

Mix walnuts, pecans, cashews, pumpkin seeds and almonds in a large bowl and set aside.

Place butter, Tiger Sauce, brown sugar and salt in a medium saucepan; cook and stir over medium low until the sugar has dissolved. Raise the heat to medium high and bring to a boil for 3 minutes, then remove from heat.

Pour the hot syrup over the nuts, using a heat-proof spatula or wooden spoon to mix the nuts until they are evenly coated with syrup. Transfer the mixture to prepared sheet pan, spreading them out to form an even layer.

Bake, stirring halfway through to ensure even toasting, for 25 to 30 minutes or until syrup has reduced and nuts are golden brown.

Remove from oven and allow nuts to cool completely. Once cooled, break apart any larger clumps of nuts into individual pieces. Store in an airtight container.

Place avocado in a large mixing bowl and mash with a fork, leaving some larger chunks for texture.

Add tomatoes, red onion, lime juice, Tiger Sauce, cilantro, garlic, pepper, sea salt and cayenne pepper and mix well.

Lay plastic wrap directly on the surface of the guacamole and let sit at room temperature for 2 hours before serving.

Preheat oven to 425℉. Transfer jalapĕnos to a foil lined baking sheet and drizzle with the olive oil. Roast for 10 to 12 minutes or until the skin begins to blister. Remove from the oven, cool slightly and then remove the stems, skin and seeds.

Pulse, in a food processor, the cream cheese, Tiger sauce, Worcestershire sauce, lime juice, and salt and pepper until smooth. Add the jalapenos and process until smooth.

Serve with bacon, chips and or pork cracklings.

Mix.

Cover and refrigerate.

Rim glass with Tiger Sauce and salt.

Add 1 squeeze of lime juice, Worcestershire and Mexican beer.

Garish with a lime wedge.

Fill glass with ice. Add ingredients. Top with Ginger beer.

Stir.

Garish with a lime wedge.

Sterilize six 8-ounce jars.

Heat a large saucepan over medium-high heat and add the yellow, red, jalapeno and poblano peppers.

Add the Tiger Sauce and apple cider vinegar and stir well. Add the pectin and bring to a boil.

Add the sugar and cook over high heat, stirring, until it comes to a boil. Cook for 1 ½ to 2 minutes.

Remove from heat and ladle jelly into sterile jars, filling to ¼-inch from top of jar. Cover with the lids and screw the bands on tight.

Place jars into canner with hot water completely covering the jars. Cook on high heat until it comes to a boil. Boil for 5 minutes then remove from heat. Let cool.

Store in the refrigerator for up to 6 months.

Melt cheese cubes in a medium saucepan, stirring with a rubber spatula, over medium-low heat until smooth, about 5 to 8 minutes.

Add tomatoes and chilies and stir until smooth and heated through, about 2 minutes. Stir in Tiger Sauce.

Serve hot with tortilla chips for dipping

Combine tomatoes, onions, pepper, cilantro, lime juice, Tiger Sauce, garlic, salt, chili powder, cumin and let stand at room temperature for one hour before serving.

Cook bacon in a medium heavy-bottomed saucepan over medium heat until crisp. Remove to a paper-towel lined plate.

Add onion to pan and season with salt. Cook and stir until softened, about 5 minutes. Add beans with the liquid, Add Tiger Sauce, ketchup, mustard, molasses and vinegar. Cook, stirring occasionally, 3 to 4 more minutes, until thickened slightly and flavors combine.

Stir in bacon and garnish with chopped cilantro and onions.

Heat the olive oil in a medium sauté pan over medium-high heat. Add the red onion to the pan and cook for 1 to 2 minutes until softened. Add the shrimp, 1/4 teaspoon salt, and cayenne pepper and cook for 1 1/2 minutes per side or until the shrimp are pink and slightly browned.

Blend, in the bowl of a food processor, the cream cheese, Tiger Sauce, lime juice, Cajun Sunshine and Worcestershire sauce until smooth. Add the shrimp and onion mixture and puree until just smooth.

Serve either as a dip or an individual canapé in phyllo cups, on toast points or crackers.

Fill cocktail shaker with ingredients.

Rim glass with Tiger Sauce and salt.

Fill glass with ice.

Shake it up!

Pour cocktail from cocktail shaker.

Garnish with a lime wedge.

Combine orange juice, lime juice, Tiger Sauce® Habanero Lime, brown sugar, garlic, scallions, cumin, coriander, salt and cayenne in a bowl and mix well. Place the turkey in a large container, pour the marinade over the turkey, cover and refrigerate overnight.

Preheat oven to 425℉. Remove turkey from marinade and pat dry with paper towels.

Make the Butter Seasoning Rub: Combine butter, sea salt and Tiger Sauce® Habanero Lime and mix well. Rub the turkey on all surfaces with the butter mixture, then gently lift the skin from the breast and press the butter mixture under the skin. Reserve a small amount of the butter mixture to baste the turkey during roasting.

Transfer the turkey to a roasting pan or large baking sheet with a rack. Place the turkey on the oven’s middle rack and roast at 425℉ for 30 minutes. Reduce the temperature to 350℉ and continue to cook for 1 to 1 1/2 hours, basting every 20 minutes with the remaining seasoned butter mixture and any pan juices and checking to make sure the exterior does become too dark. If necessary, remove the turkey, tent it with aluminum foil, and return it to the oven. Cook the turkey until a thermometer inserted into the leg area reaches 165℉ on a digital thermometer.

When done, remove the turkey from the oven and let it stand for 15 minutes before carving.

Line a rimmed baking sheet with aluminum foil and fitted with a wire rack. Spray rack with cooking spray. Preheat oven to 425℉.

Make Teriyaki Sauce: Combine soy sauce, sugar, Tiger Sauce, garlic and ginger in a small saucepan and bring to a boil. Reduce the heat to low and cook, stirring until sugar dissolves, about 3 to 5 minutes. Remove from heat and whisk in pineapple juice and cornstarch; bring to a boil again, stirring until thickened.

Pat wings dry with paper towels. Brush with Teriyaki Sauce and arrange on the rack. Bake for 15 minutes or until skin starts to brown.

Flip chicken, brush with sauce again and continue to bake for 10 more minutes. Flip chicken again and continue to bake for 10 to 15 minutes or until chicken is cooked to 165˚F on an instant-read thermometer. Remove chicken from oven, brush all over with remaining sauce and return to oven. Broil about 3 minutes, or until sauce is lightly browned and sticky looking.

Garnish with sesame seeds and serve with lime wedges.

Heat a grill pan over medium-high heat.

Coat pan with cooking spray.

Cover steak with Tiger Sauce.

Sprinkle both sides of steaks evenly with salt and pepper.

Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness.

Let steaks stand 5 minutes. Cut steaks diagonally across grain into thin slices.

Combine mayonnaise, mustard, garlic, Worcestershire, Tiger Sauce, salt and pepper in a small bowl, stirring well with a spoon.

Spread about 1 tablespoon mayonnaise mixture on each of 4 slices of bread; divide steak evenly among bread slices.

Top each serving with 1/4 cup arugula and 1 bread slice.