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Reheating Ribs

Rusty RoosterRusty Rooster Posts: 1,239
edited 2:03AM 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?


  • 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.

  • uncbbquncbbq Posts: 165
    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
    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.

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