Ribs for the winter
My inlaws asked if I would do some ribs for them next time I cook, so they can freeze them and eat in the winter. They still have a few months to go, but I was wondering about glazing ribs that are going to be vac sealed and frozen. Is it even worth doing? I'm wondering if it's going to be more of a mess than it's worth, or if they glaze (or sauce) will simply overwhelm the ribs over time. Any thoughts? thanks!
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