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.
>
> 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.

What I do is to do the ribs(braise) in ginger ale, brown sugar and
apple juice. When ribs are done, do them on the grill; preferably
charcoal. The braising liquid you can cook down. And then what?
Well you can simmer the ribs in there and call them sweet ribs. I
wouldn't though. The braising liquid you can use again. Sweet ribs
aren't bad though.

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.

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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