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.