"Barbecue Style"-BRAISED /GRILLED PORK RIBS

Everyone knows, ribs can be very, very,good, especially when cooked on the grill. But, to be GREAT; they must be cooked properly.

Start with:

•  about  three racks of pork ribs- side or back
• one of my barbecue sauces or barbecue rubs (see older posts-this site, for barbecue sauces and rubs)

DON'T WASTE; 
OR THROW AWAY,
 FLAVOUR AND NUTRITION,
DO NOT PRE-BOIL OR SIMMER THE MEAT.

1. Remove the membrane on the back of the ribs ( using a clean cotton, or paper, towel aids in this process). If you can get a good grip on the membrane, you can pull the whole thing off in one pull. 
2. Smear one of my barbecue sauces, and/or, the rub, all over the ribs.
3. If using the rub, let the ribs sit, at room temperature for about ten minutes so that it can start to draw some moisture from the meat and stick to it. If you move the ribs too soon, the rub may all fall off.
4. Prepare your broiler grill for baking  (indirect heat). Use medium heat.
5.  If desired, place ribs on the OFF or cool side--and add smoke chips such as apple cherry, hickory, or maple to the HOT side.
6. Close  the lid of your broiler and smoke the ribs for about 45 minutes too one hour, for the first step--before braising.--this adds  most of the flavouring.
7. Next, you braise the ribs. Prepare a sheet of aluminum foil,  by curling up the edges, and drizzling with some maple syrup, pancake syrup, or one of my barbecue sauces.
8. Take a rack of ribs from the grill and place meat-side down on the liquid
9. Add a little apple juice or other suitable liquid, being careful it doesn't run out of the foil.
10. Loosely wrap the foil  over the ribs, partially seal the edges, and return to the grill again, (on the indirect side) for another 45 minutes to one hour. This "BRAISING" step will make the meat soft and tender.
11. Open the foil pouches, being very careful of the steam and hot liquids inside--don't braise or scald yourself--remove the ribs and for a-- complementary, cosmetic touch--brush with a little more sauce and close the lid place back on the indirect side of the grill. This step also allows the sauce to set on the ribs and tightens up some of the meat fibres to give the meat some "bite" and so that the racks don't fall apart This cosmetic glazing should only take 15 to 20 minutes.
12. Remove the racks from the grill and allow to "rest for 5 to 10 minute3s Cut between the bones, to portion and serve--while it will mess up the glaze to some extent; cutting from the back, or rib side, allows for an easier neater cut