Vegetarian here! I supposedly make "the best ribs" according to my meat-loving friends. Have no clue how they taste but that's not why I need help.
My dilemma is that I want to be sure that I have enough ribs for a crowd, but I'm not sure how much of a crowd is coming.
The recipe I use calls for a quick 3-minute boil followed by a cold-water wash and then an hour-long simmer with celery, onions, gar;lic, carrots.
Recipe says you can do the slow cooking a day in advance, then keep ribs in tightly wrapped plastic in refrigerator until ready to grill (basically a 15-minute high heat reheat of room-temp. ribs with slathered sauce). I have done this with apparently tasty results.
My question is:
Do you think I can freeze any remaining cooked (but not grilled) ribs and then defrost and grill with BBQ sauce?
Updated 1 year ago | 12
Updated 2 years ago | 5
Updated 1 year ago | 27
Updated 8 months ago | 2
Updated 1 year ago | 3