On Sat, 5 Jun 2010 18:11:54 -0400, "Cheryl" >
wrote:

>
>
>"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.

Sure, put the ribs you ****ed up back and continue braising till the
meat falls off the bone. Toss the bones in the trash, defat the gravy
some and build a great sammich on a crusty roll.