No matter the type of meat, taking precautions to thaw it properly prevents bacteria growth and adds to the flavor and consistency of the meat once cooked. Thawing ribs in a water bath requires less time than thawing them in the refrigerator and provides a safe preparation method. If you want to speed up the thawing process so you can get to marinating and barbecuing, soak ribs in water and slap them on the grill in no time.
Things You'll Need
- Zipper-lock, leak-free bag
- Deep baking pan or roaster
- Cold water
Leave the ribs sealed in the original packaging. Put the ribs in a zipper-lock, leak-free plastic bag. Press the air out of the bag and seal the bag to prevent leakage.
Place the ribs in a deep baking pan or roaster. Fill the pan with cold water, under 70 degrees Fahrenheit, so that the ribs are submerged in the water. Using cold water prevents food from spoiling, which occurs between 70 and 100 degrees Fahrenheit.
Replace the water with fresh, cold water every 30 minutes to keep the ribs cold while thawing. Defrost the ribs in the cold water bath for 30 minutes per pound. Refrigerate or cook the ribs after thawing them.
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