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.

Any time you cook VIA a moist heat method, you should never finish
them off with a dry cook as they will just dry out. Irma Rombauer
and Julia Child agree with me (I taught them that).

-sw