On Jun 5, 2:26*pm, "Cheryl" > wrote:
> "brooklyn1" > wrote in message
>
> ...
>
>
>
> > 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.
>
> My mom used to precook them before grilling.
> But she slow roasted them. *I braised.

Just 'finish' them on the grill to get a good crust. If you want to
use bbq sauce on them use it sparingly and turn
them several times to get a nice glazed crust.

I usually bake the really thick ones in some bbq sauce and then finish
them on the grill to get that nice crusty glaze.