I got to thinking...I wonder how would the meat and sauce turn out if I used BBQ sauce as my liquid. I'd most likely try half bbq sauce and half beef stock so it won't dry out but I was wondering if anyone has tried braising this way. Something tells me it would be awesome.
I've never been a fan of barbecue sauce, but my husband loves it and tends to use it in his slow-cooker recipes. I've gone from accepting it to actively liking some of it (Famous Dave's Hot 'n' Spicy is the current fave). After the eGCI braising lab I was on a roll, thoroughly sick of bottom round roast but ready to try braising ribs, and with a sudden windfall of cheap baby back ribs. (Those ribs were so cheap I keep wondering whether those cows were mad as hatters, but the deed is done now.) After browning the ribs I deglazed with beef stock or wine, depending on what was handy, and then added a bunch of the sauce from the jar. It was very, very good. Go for it!