Frozen ribs are a common kitchen ailment. They can be fixed by thawing them out slowly, and in this article the author discusses three ways to get it done quickly so you can start cooking your favorite dish.

The “how to thaw frozen cooked ribs” is a simple recipe that has been around for a while. The 3 ways are: in the refrigerator, on the counter and in cold water.

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Ribs are delicious meat pieces that may be prepared in a number of ways. You may cook them in a variety of ways, including roasting, braising, grilling, smoking, and even frying or baking.

However, since ribs contain less flesh than other cuts of beef, they must be prepared properly.

Ribs, when prepared correctly, may be quite delectable. However, if you plan on cooking a slab of ribs from your local store, you should be aware that thawing them is a major issue.

Most people don’t cook ribs right soon after taking them home, and they must be frozen, just like any other form of meat.

Leaving the ribs out in the elements is a recipe for disaster and might lead to spoilage. The ribs, like other perishable goods, must be stored in the freezer.

These ribs will fully freeze over time, and thawing them correctly will be quite difficult.

Obviously, unless you apply the proper ways, defrosting them might be tough. You should be aware that there is a certain process for thawing frozen ribs that must be followed.

If you’re thinking about just putting them in the oven or microwave to thaw them, you should know the reasoning for the procedure.

The ribs, like all other forms of meat, must be thawed in the proper manner. To defrost the frozen ribs, you may use one of numerous recommended ways.

Here are a few crucial actions you can do.

1 – Allow Ribs to Thaw at Room Temperature


Perishable goods, such as meat, should not be allowed to defrost on the counter. It makes no difference whether the ribs are cooked in hot water or not; you must not leave them out.

You should not keep the ribs out on the counter for more than a couple of hours to avoid them spoiling.

You should be aware that if you leave the ribs out on the counter to thaw, they will most likely reach a temperature where they will spoil. This temperature ranges from 40 to 140 degrees Fahrenheit.

This is the temperature at which germs proliferate at an exponential pace, and your ribs will go bad faster than you think.

Some individuals feel that the ribs will not reach this zone since the core is still frozen. Unfortunately, it is still possible, particularly in the corners.

The germs within the flesh stay dormant when it is frozen. The bacteria, on the other hand, begin to active and grow as soon as the flesh begins to thaw and the ice begins to melt.

It’s important to note that the United States Food Safety and Inspection Service has said that leaving meat out at an improper temperature encourages disease development. Pathogens that are harmful to humans, such as E. coli and salmonella, are likely to be found in the meat.

Furthermore, you should be aware that the pace at which these bacteria grow on defrosting food is identical to the rate at which they grow on fresh food not maintained at a temperature of roughly 40 degrees F.

Your ribs will start to emit an odd odor, which will indicate that they have gotten rotten. Additionally, they are prone to change color and have a slimy or sticky feel on the ribs.


If you keep it any longer, mold will begin to grow on the ribs, and you will need to properly dispose of them.

According to the United States Food Safety and Inspection Service, foodborne germs may cause sickness in your body in just 20 minutes. In fact, after you’ve consumed contaminated food, these diseases may last up to six weeks.

Serious gastrointestinal discomfort, vomiting, a high temperature, and severe abdominal pain are just a few of the symptoms that are likely to appear over time. More significantly, you’ll probably have diarrhea as well.

Body pains and headaches, which are common flu symptoms, are also likely to appear. As you can see, thawing the ribs at room temperature, although routine, carries some danger.

2 – Using the Refrigerator to Defrost


The safest and most secure approach to defrost the ribs is to prepare beforehand. It’s important to note that if you want to cook the ribs on Saturday, you must begin thawing them on Friday.

The ribs may take up to a full day to defrost fully, according to the US FSIS.

Of course, the temperature of your refrigerator must also be considered. For example, food will take longer to thaw if the temperature is maintained at 35°F rather than 40°F, therefore it could be a good idea to raise the temperature just a little.

When defrosting the ribs, it’s a good idea to put them in a container so that any drippings are captured as the ribs thaw.

Because the raw fluids in the meat are likely to leak all over your fridge, it’s essential that you take the necessary precautions to avoid this.

Because of the danger of microorganisms, thawing the ribs at room temperature is not recommended. The benefit of defrosting and thawing the ribs in the refrigerator is that they may be maintained for three to five days inside.

You can simply refreeze the ribs if you change your mind and decide you won’t be making any.

This cannot be accomplished if the ribs are thawed at room temperature, since once germs begin to grow, freezing the ribs is only postponing the inevitable.

However, keep in mind that freezing them in this manner will certainly result in a loss of quality.

3 – Using the Microwave to Defrost


If you’re short on time and need to get a head start on your supper prep, defrosting the ribs in the microwave can be a good option. Although this is the quickest method to defrost the ribs, there are a few crucial safety precautions to follow.

Once the ribs have been removed from the freezer, begin by removing all of the wrapping. All shop packaging, including labels and plastics, must be removed from the ribs. Remove any foam trays that may be present.

Keep in note that most popular forms of packaging used today are not heat resistant, and will quickly melt into the ribs as you microwave them.

There’s a good risk the plastic wrap may melt and release hazardous chemicals into the meat. The ribs should be stored in a microwave-safe container with a loose lid on top.

Most current microwave ovens have a defrost option built in, so all you have to do is choose that and then the kind of meat you want to thaw.

If your microwave does not have that function, you should reduce the power to 30%.

Keep in mind that for each pound of beef, the thawing procedure will take around seven to eight minutes. It also relies on the thickness of the ribs and the microwave’s power output.

Because the heat has to be spread out evenly to effectively defrost the ribs, make sure the container continues to spin automatically within the microwave. If your microwave doesn’t have a rotating tray built in, you’ll have to stop it halfway and turn it manually.

Keep in mind that as the ribs continue to thaw, the sides will likely cook somewhat, but the inside will stay cold. Remember that uneven thawing poses a little safety risk, particularly if specific areas of the ribs reach the dreaded 40°F barrier.


One of the key reasons to start cooking microwaved defrosted food as soon as feasible is because of this. If you leave the operation unattended for even a few minutes, the germs will swiftly grow.

These are just a few of the most effective techniques for thawing ribs. As you can see, the safest technique is to store them in the refrigerator for at least one day before cooking.

They’ll be at the correct temperature and ready to be cooked anyway you choose when you take them out!

Try my Raging River Tender Smoked Ribs on the Big Green Egg now that the ribs are ready to cook.

The “defrosting ribs in water” is a process that requires no special equipment. It’s also the easiest way to thaw frozen ribs.

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