On 6/5/2010 4:26 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.
>
>

That's what makes this group interesting.... everyone has a different
way of doing things.

I rub them with a little salt, pepper and garlic powder and then put
them on the grill, turning often until they are about half cooked. Then
I put them in a pan with some marinade or BBQ sauce, cover with aluminum
foil and bake at 300 degrees for about an hour +/- or until tender. You
can thicken the sauce that is left in the pan to put over them, or jus
add some more BBQ sauce to it.

However you like them... it's all good.

George L