"Sqwertz" > 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.
>
> 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.

They were way dry.

Irma Rombauer
> and Julia Child agree with me (I taught them that).

LOL

I'm just trying things. I'm not worried about if they bomb unless I'm
cooking for company. I'm more than willing to experiment on myself.

Still wondering if the braising liquid is good for anything. It is very
flavorful.