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Reheating Ribs

Rusty RoosterRusty Rooster Posts: 1,239
edited 6:36PM in EggHead Forum
Sorry I know this has been discussed a 1,000 times. But when I go to the archives and find a reference, it brings me back to today instead of the archived subject I click. Why will be another day. Is the best way to take them through the braising stage and freeze, then reheat and sauce the day you want to serve them?
Thanks,
Tom

Comments

  • Big'unBig'un Posts: 5,909
    Rusty Rooster,
    What I do is cook them, then vacpac em. When it's time to eat, I'll drop 'em in boiling water to reheat. The ones below will be put into a LARGE pot for frying turkeys, otherwise, cut them down to a managable size. If you want to sauce them, you could throw them on the egg or under the broiler in your oven to really cook the sauce. HTH.
    DSCI0002-6.jpg

  • uncbbquncbbq Posts: 165
    Big'un,
    That's my way of doing it, too. I have frozen them complete with sauce, however, and that works very well. I just vacpac and freeze whatever leftovers I have, and they are usually sauced. I haven't found the need to re-sauce.

  • Big'unBig'un Posts: 5,909
    uncbbq,
    Yeah, there's probabley a bunch of ways to do it. I guess the rightest way is whatever tastes best to the person eating them.Haha.

  • Big'un,
    I think I did not ask my question properly. I need to cook them most of the way tomorrow and then have them to serve next Wednesday. I was trying to find the instructions I had seen for "suspending" your cook.
    Thanks,
    Tom

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