How Long To Defrost Baby Back Ribs In Refrigerator? (everything you need to know)

Buying frozen ribs offers a number of benefits, making it an excellent choice for purchasing for the house or for a special event.


Frozen ribs are time-saving and cost-effective, particularly when bought in quantity (aka more than one delicious slab).


However, buying frozen ribs comes with one complication: determining how to thaw ribs. How the ribs are thawed might affect their safety for cooking as well as the flavor and taste of the ribs once cooked.


How long to defrost baby back ribs in your refrigerator? Full rib racks require 24 hours to defrost. If you buy a large package of ribs, give them 36 hours to marinate. You should cook the meat as soon as possible after thawing, but ribs will keep for three to four days in the fridge.


After doing more investigation, I discovered additional facts that you should be aware of, so please continue reading…



Ribs Thawing at Room Temperature

All perishable goods, including meat, should not be left on the counter to defrost at room temperature, even if the ribs are submerged in hot water. Ribs should be refrigerated for no more than two hours.


Even if the package’s interior remains frozen, when it thaws on the counter, the exterior layer may reach the “danger zone” temperature of 40 to 140 degrees Fahrenheit.


This is the temperature range in which bacteria may proliferate fast. When meat is frozen, microorganisms are kept dormant. Once defrosted, these microorganisms reactivate.


It is recommended that meat that has been kept at an incorrect temperature for an extended period of time is susceptible to the formation of infections such as staphylococcus, salmonella, E. coli, and campylobacter.


These bacteria multiply at the same pace when food is defrosted as they do when food is not kept at a temperature below 40 degrees Fahrenheit. Spoilage bacteria will produce an odor, color, or texture that is out of character (such as becoming sticky or slimy).


Molds may also develop and become apparent, according to the USDA’s Food Safety and Inspection Service.

Foodborne germs may cause sickness within 20 minutes or up to six weeks after ingesting contaminated food, according to the Food and Drug Administration.


FYI: Foodborne disease symptoms may include gastrointestinal distress such as vomiting, diarrhea, and stomach pain — as well as flu-like symptoms such as fever, headache, and muscle pains.


Refrigerate Ribs to Defrost

Preparation is critical for properly thawing ribs. According to the USDA FSIS, thawing a package of frozen ribs may take up to a full day.


Consider the temperature of your refrigerator – food will thaw more slowly at 35 F than at 40 F. When defrosting ribs, place them in a container large enough to collect any drippings.


Raw meat fluids may infect other foods in your refrigerator, such as fruits and vegetables. Never thaw ribs or other meats at room temperature as a general rule.

Beef or pork ribs defrosted in the refrigerator should be safe for a further three to five days, according to the USDA FSIS.


If you change your mind and decide not to serve ribs, it is okay to refreeze them without cooking, but some quality may be lost.


Microwave Ribs to Defrost

Microwaving your ribs may assist jump-start dinner preparation and cut down on cooking time. While this is the quickest technique for defrosting ribs, several safety precautions must be followed…


Remove all shop packing, including plastic wrap and foam trays, after removing the ribs from the freezer. The majority of packing materials are not resistant to heat.


The plastic covering may melt, releasing potentially toxic substances into the meat. Cover the frozen ribs loosely with a microwave-safe container.


Microwave ovens often include a defrost function, but if yours does not, MSU Extension recommends setting the wattage to 30%. Defrosting takes around seven to eight minutes per pound, depending on the microwave’s wattage and rib thickness.

If your microwave does not automatically rotate food throughout the thawing phase, y

ou should flip the container halfway through. The edges of the ribs may slightly fry as they thaw.


The inside of the meal, on the other hand, may stay frozen. Uneven thawing poses a safety risk, even more so if the food approaches the 40 F point, at which germs begin to thrive and spread.


As a result, microwave-defrosted food should be cooked promptly. It is not safe to defrost frozen ribs in the microwave and then refrigerate them to cook later.


Ribs in Cold Water to Defrost

If you’re simply defrosting one dish or a tiny quantity of ribs, you may use the cold water approach. It suggests storing frozen ribs in a tight plastic bag or leak-proof container to keep out air and water.


In a big basin of cold tap water, submerge the boxed ribs. If the tap water does not seem cold enough, add ice cubes to cool it down.


Drain the water after 30 minutes and replenish it with new cold water. According to the USDA, small quantities of beef may be defrosted in an hour or less, but a 3- or 4-pound package may take two to three hours to defrost.


In contrast to meat that has been refrigerated, meat products that have been thawed in cold water should be cooked promptly and not refrozen.

If you lack the time necessary to properly defrost the meat, cooking frozen ribs in the oven may be an alternative. It is recommended that extended cooking periods — about one and a half times the normal cooking time — be used.


Always ensure that the ribs are properly cooked to a minimum internal temperature of 145 degrees Fahrenheit as determined by a meat thermometer. Allow at least three minutes for the meat to rest before serving.


Suggestions & Advice

When thawing a frozen rib, the most critical point to remember is to never defrost at room temperature…


Never leave your ribs out on the counter to thaw, since they will likely reach a temperature of between 40 and 140 degrees Fahrenheit.


This temperature is referred to as the danger zone because germs begin to proliferate exponentially at this temperature, and your ribs are likely to degrade very quickly.

Even though the ribs seem to be frigid or feel cold when touched, the likelihood is that they have reached or above the 40-degree Fahrenheit mark.


The USDA FSIS advises that, even when maintained in hot water, ribs should not be permitted to defrost at room temperature for more than two hours.


Related Questions:

Thawing ribs at room temperature

Ribs shouldn’t be room-temperature thawed. According to the USDA, it’s best to thaw meat overnight in the fridge or in cold water.


How to thaw ribs overnight?

Leave the ribs in their original packaging and store them in a high-sided container on the lowest shelf to prevent juices from spilling. Refrigerate the ribs overnight. Once defrosted, ribs can be refrigerated for 3-5 days.


How to defrost cooked ribs?


How to separate frozen ribs

Submerge the wrapped ribs in cold tap water. If tap water isn’t cold enough, add ice. Drain the ribs’ thawing water and add fresh water. After 30 minutes, check if the meat is thawed.

How Long To Defrost Baby Back Ribs In Refrigerator? (everything you need to know)