On Sat, 5 Jun 2010 16:46:46 -0400, "Cheryl" >
wrote:

>I know there have been posts about these "ribs" lately but I can't find the
>answer to the question I'm about to ask. I have braised these since about
>11am and they're ready for the grill. Should I grill them on a low temp, or
>start high to get some crunch then low to finish or the other way around, or
>what other option? Is the braising liquid good to keep for something? It's
>just broth, some white wine, splash cider vinegar, a few other seasonings
>including rosemary and garlic.
>
>I want to finish off the ribs with some bbq sauce but reading here lately
>says I should go light on it or even use it on the side. Going to try the
>"light on it" way and use it near the end of grilling.

You already braised your ribs... it's a little to late to grill them.