Succulent Baby Back Pork Ribs

This recipe may be scaled, depending on the size of your crowd.
2 racks of baby back pork ribs (for riblets, have your butcher slice these in half, lengthwise)
1 1/2 cups of Seductive's Succulent Grill Sauce
1 1/2 cups of beef broth
Kosher or sea salt
Black pepper

Sprinkle with salt and pepper. Cut ribs into individual ribs. Place ribs in large pot or deep casserole dish. Pour Succulent Grill Sauce and beef broth over ribs; nestle the ribs into the sauce. They do not need to be covered all the way, however, make sure to gently turn them over halfway through cooking.

Stove top instructions: In a large stock pot bring ingredients to a boil, reduce heat to low, cover and braise for 2-3 hours.

Oven instructions: Preheat oven to 350 degrees. If using a pot, bring ingredients to a boil and cover. Place in oven for 2-3 hours. If using casserole dish, cover ribs with Succulent Grill Sauce and beef broth. Tightly cover dish with foil and bake at 350 for 2-3 hours.

If you want to prepare ahead of time: I store them in the liquid. I will typically put the braising liquid and meat into a larger, flatter pan (restaurant pan), so that they cool quickly in the fridge. You can achieve this by placing it in two containers or large casserole dishes. Stirring frequently also helps cool off hot dishes quickly.

The fat from the meat will harden at the top of the liquid. Remove this before reheating. You can reheat in the oven or on the stove top depending how you cooked them. Allow at least 45 minutes to reheat.

Beef short ribs may be prepared the exact same way.