So, the way I cook ribs, is to apply a dry rub (brown sugar/thyme, garlic powder/paprika/black pepper/cayenne) the night befor I cook them. Then I put then in a dutch oven for 3.5 hrs @ 225 Deg. to braise. I then put them on the charcoal grill for another half-hour to finish them & get some smoke flavor. Usually, I have about 2 cups of of rub/pork flavored liquid left in the dutch oven. I hate to throw this out. Any suggestion on what to do with this flavorable liquid?