On Sat, 5 Jun 2010 17:24:54 -0700 (PDT), A Moose In Love
> wrote:

>On Jun 5, 4:46*pm, "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.
>>

For Country Ribs,
Brown on the grill ,
toss in a crock-pot
slather with barbecue sauce.
and let 'em percolate.

At times, I'll line the crock with onion slices and carrots.

Fork tender, plenty of "gravy" for rice, noodles, etc.