I am going to be cooking for my father in law for his b-day and he really likes pork ribs. However, to change things up I'd like to try BEEF short ribs but braised for texture then grilled to add a glaze (bbq sauce) and some crispness. I am worried that if I braise before grilling that the meat may to easily break apart and make for a difficult time on the grill. Anybody have any experience with this? Also, what to braise the beef in? Ofcourse, everyone's favorite is red wine but I do not know if this would go well with a traditional bbq glaze. Any suggestions? Keep in mind I'd like to keep with the theme of traditional bbq rib flavor.