As you may know, I start with very excellent pork, whole-hog-style. And I’ve used many various techniques, mostly simmering related for an hour or two, prior to a shot on the grill. But recently, I had a moment of clarity: “If the pork shoulder & neck roasts seem to benefit from a 175C 5 hour braise, then why not throw some ribs in the roasting pan while I cook a roast, then have ribs the next day?” Last night: braised shoulder. Tonight: Best. Ribs. Ever. Seasonings/recipe is virtually irrelevant, as the grill sauce and flavor take control there, and the hero of the show: supple, delicate, perfectly texture pork ribs.
So the take away? When taking a braising roast out of the oven, take a few racks of ribs out too, and do them together. Energy efficient. Time efficient. Pleasure efficient. 5 hrs at 175C with a touch of fluid in it, seasoned of course. Grill [I got lucky and hit a sweet spot of fire-cooking-bliss with some fir and apple] & sauce as you please. Revel in the awesomeness. Thank me later.