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OK to freeze cooked ribs not yet grilled?

Vegetarian here! I supposedly make "the best ribs" according to my meat-loving friends. Have no clue how they taste but that's not why I need help.

My dilemma is that I want to be sure that I have enough ribs for a crowd, but I'm not sure how much of a crowd is coming.

The recipe I use calls for a quick 3-minute boil followed by a cold-water wash and then an hour-long simmer with celery, onions, gar;lic, carrots.

Recipe says you can do the slow cooking a day in advance, then keep ribs in tightly wrapped plastic in refrigerator until ready to grill (basically a 15-minute high heat reheat of room-temp. ribs with slathered sauce). I have done this with apparently tasty results.

My question is:

Do you think I can freeze any remaining cooked (but not grilled) ribs and then defrost and grill with BBQ sauce?

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  1. I have had good results freezing cooked ribs. I personally would grill them and then dip
    them in the sauce so the sugar in the sauce would not burn while grilling them.

    1. My recipe calls for a longer pre-boil and less of a final cook, but I have often pre-boiled, frozen and then grilled or broiled successfully. And all my family and friends are still living.

      1. As the posters have answered, you can, and with very good results. You might want to freeze them overnight on a tray so you can store them seperatley rather than in a solid mass. Next day you pry 'em off with a srewdriver, then wrap the whole bunch (they'll remain IQF), or seperately.
        You can also freeze completely finished ribs (fully grilled with sauce) if you have any leftovers. It'll make a great, simple&easy microwaved snack later...

        1. Those poor ribs - boiled, washed, simmered, frozen, and slathered - sounds like the "revenge of the vegetarian".

          9 Replies
          1. re: grampart

            I agree, those poor ribs......

            meat jello at its finest.

            1. re: swsidejim

              Boiled ribs?
              EWWWWW!
              Misguided souls.
              I have probably had boiled ribs a few times in my youth at the meat jello rib joints.

              I'm SO glad I know how to BBQ.

              1. re: gordeaux

                And we are happy for you, Gordeaux, but up here in the land of apartments/ice and snow, BBQ is NOT a year-round option. And we do not all have access to BBQ/grills. And the question is about 'par-boiling', not boiling the ____out of the poor things in one of those red sauces.

                1. re: LJS

                  Indeed. I'd have a charcoal grill & a smoker if I could, but I can't so I don't. I live in a high rise apt bldg in the middle of a northeastern city, not exactly friendly to such activities. I've managed to do some decent fake bbq w/ the means I have and it certainly isn't ever going to be as good as the real thing, but sometimes one needs to take teh shortcuts.

                  1. re: jgg13

                    There are many recipes for oven ribs that don't involve boiling water. Shortcuts are understandable, but there are limits.

                    1. re: grampart

                      I've always just cooked 'em in the oven, but just saying that one can't always assume perfect conditions.

                  2. re: LJS

                    I feel for you. But, I'll never understand what the purpose of par boiling them is. Skin 'em, rub 'em, let 'em sit, and stick 'em in the oven Low and Slow.
                    As for the weather, I've been known to smoke some slabs in sub zero temps. Where there's a will, there's generally always a way.

                    1. re: erica

                      Very interesting and not a mention of boiling water.

              2. A master ribmaker friend of ours (who had a BBQ restaurant and his own mobile smoker for events) counseled us to do a similar thing. He smokes the ribs for hours and hours until they are almost done. Then has us wrap them really really well and freeze. In the end they need a half hour in the oven, with sauce. So I think the idea of mostly cooking then freezing then finishing works.

                1 Reply
                1. re: karykat

                  Try this recipe. You'll never boil ribs again.

                  Competition Bar-B-Q Ribs Recipe courtesy Chris Lilly
                  Show: Cooking Live
                  Episode: Southern Foods: Memphis in May





                  4 slabs pork loin back ribs
                  First Stage Dry Rub:
                  1/2 cup dark brown sugar
                  1/2 cup paprika
                  1/3 cup garlic salt
                  2 tablespoons onion salt
                  2 tablespoons chili powder
                  1 tablespoon cayenne pepper
                  1 tablespoon black pepper
                  1 1/2 teaspoons dried oregano
                  1 1/2 teaspoons white pepper
                  1 teaspoon cumin

                  Second Stage:
                  1/2 cup apple juice per slab
                  1/2 cup grape juice per slab

                  Third Stage:
                  3/4 cup First Stage rub
                  1/4 cup brown sugar

                  Finishing Glaze:
                  1 1/2 cup Big Bob Gibson Championship Red Sauce or your favorite red sauce
                  1/2 cup honey

                  Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
                  Preheat oven to 250 degrees. Combine First Stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.

                  Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

                  Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

                  Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.