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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 09-22-2013, 07:58 PM   #1
Ackman
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Default How long can u hold ribs--

Have two packages of cyrovaced pork spare ribs in the fridge for a week--planned to sort through them for upcoming comp. and freeze--didnt get around to it,,,,are they still Ok?
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Unread 09-22-2013, 11:19 PM   #2
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look for the pack date you have 3 weeks from then to use or freeze
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Unread 09-23-2013, 08:00 AM   #3
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Has anyone ever vacuum sealed cooked ribs, froze them and then served them some months later??? How did they hold up? I've done it that way with pulled pork, and it holds up fine, just boil the pork in the sealed bag, comes out really moist.
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Unread 09-23-2013, 08:15 AM   #4
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Quote:
Originally Posted by pjcd View Post
Has anyone ever vacuum sealed cooked ribs, froze them and then served them some months later??? How did they hold up? I've done it that way with pulled pork, and it holds up fine, just boil the pork in the sealed bag, comes out really moist.
I do it all the time and it works fine, for us.
Fact is, our supply of cooked is running low so I have 4 slabs of Baby Backs in the freezer to cook up and then freeze into serving size portions.

Good Eats!

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Unread 09-23-2013, 04:39 PM   #5
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Well, just finished, vacuumed sealed two racks,,,, I'll let you know this winter.
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Unread 09-23-2013, 09:43 PM   #6
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Well, just finished, vacuumed sealed two racks,,,, I'll let you know this winter.
Make sure the bones don't puncture the bag when you put them away.
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Unread 09-29-2013, 12:08 PM   #7
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We cover the bone ends with double layer of foil when vac packing
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Unread 09-29-2013, 12:29 PM   #8
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Do you guys reheat them in boiling water like you do pulled pork? I am thinking that these would make great Christmas gifts for my employees.
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Unread 09-30-2013, 11:05 AM   #9
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Default do it all the time

Quote:
Originally Posted by pjcd View Post
Has anyone ever vacuum sealed cooked ribs, froze them and then served them some months later??? How did they hold up? I've done it that way with pulled pork, and it holds up fine, just boil the pork in the sealed bag, comes out really moist.
I Food Saver bag all the racks of ribs we cook and dont sell at farmers markets we do. I seal & freeze the whole rack. When I am ready to use them, I thaw them out, wrap in foil, add a little apple juice, some of our sauce and put them in the smoker for about 45 minutes. They come out great, sometimes they are more tender & fall off the bone than usual, but a lot of folks love them that way. Just dont leave in the smoker too long, they wil turn to mush.
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Unread 09-30-2013, 11:46 AM   #10
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I blast freeze then vacuum chamber whole racks for resale and most customers just through them on the grill or place packaged ribs in a pan of water then into the oven to warm them back up. Just like most do with vacuum bagged pulled pork in simmering water to reheat.
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Unread 10-01-2013, 12:33 PM   #11
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Quote:
Originally Posted by Twelvegaugepump View Post
Do you guys reheat them in boiling water like you do pulled pork? I am thinking that these would make great Christmas gifts for my employees.
I remove them from the cryo and reheat them in the oven. I don't like the way they turn out when boiled in the bag.
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