yes, i know, the subject has been broached before.
i am catering a party of 150 or so this july fourth. due to space limitations, i have to parboil, or parbraise my spareribs.
most of what i have read has completely condemned the parboil method, not worth the flavor lost.
i am wondering if a slow braise the day before in apple juice and some broth or something else would help me shorten the grilling time without losing the flavor.