+
jmlehrfeld | Sep 2, 201708:05 PM     8

I followed a recipe which called for cooking pork ribs covered in foil for 4 hours at 225 and then another 30 minutes uncovered. However, my ribs only cooked to an internal temperature of about 150 degrees and had a texture like pork chops. Another hour at 350 helped a bit but the texture was never right. That was yesterday and they've been in the fridge ever since. Now I'm wondering, would it be a good idea to give them 10 or so hours on low in the crockpot? I want to salvage the meat, even if the result doesn't resemble ribs in structure anymore. I'm thinking about just cooking them with a bottle of beer and nothing else, since originally the ribs had a spice rub mixed onto them and then BBQ sauce slathered on. Any thoughts?

Also, I assume there's nothing wrong with this idea pathogen-wise, right?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

13 Awesome Asparagus Recipes to Celebrate This Spring
Recipe Round-Ups

13 Awesome Asparagus Recipes to Celebrate This Spring

by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...

Celebrate Spring with These Harvest Salad Recipes
Recipe Round-Ups

Celebrate Spring with These Harvest Salad Recipes

by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...

The Ultimate Guide to Picnicking
Guides

The Ultimate Guide to Picnicking

by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...

Celebrate Spring with These Seasonal Cocktails
Recipe Round-Ups

Celebrate Spring with These Seasonal Cocktails

by Brittany Loggins | There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.