In article >,
"<RJ>" > wrote:

> 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.

I'd likely turn that gravy into BBQ sauce. ;-d


I
--
Peace! Om

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