On 6/5/2010 4:46 PM, 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.
>
>

When you say braised I am assuming you slow cooked them in the marinade?
In that case just finish them off at a high grill temp.

"Country ribs" are already flavorful. I don't see the idea of putting
BBQ sauce on them at any point. I would just spoon a little of the
marinade over them as they were grilling.