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.