Thawing ribs can take a long time if you leave them in the refrigerator, but there are ways to speed up the process so you can enjoy those juicy, tender ribs sooner. Here are some tips on accelerating the thaw time for ribs.
Why Thaw Ribs Before Cooking?
It’s important to properly thaw ribs before cooking them for a few reasons:
- Frozen ribs will take much longer to cook. Trying to cook frozen ribs may result in the outside burning while the inside remains icy cold.
- Thawed ribs absorb rubs, marinades and sauces better for more flavor.
- Ribs can be damaged if you try cutting or portioning them while still frozen.
- Thawed ribs cook more evenly since the meat has relaxed from the freezing state.
So taking the time to thaw ribs the right way leads to juicier texture, better flavor and evenly cooked results. Here are the fastest methods to thaw ribs for your next barbecue.
Cold Water Thawing
The quickest way to thaw ribs is by submerging them in cold water. This method can thaw ribs in about an hour or less depending on thickness.
Place the frozen ribs in a leakproof plastic bag or freezer bag. Squeeze out excess air and seal the bag.
Fill a large container like a sink or tub with cold tap water. Submerge the bag of ribs in the water. You may need to weigh it down with a plate or bowl to keep it fully immersed.
Change the water every 30 minutes so it stays cold. Check the ribs frequently. Thinner ribs may only take 30-60 minutes to thaw using this cold water method. Thicker slabs can take up to 90 minutes.
As soon as the ribs are flexible and can be bent, they are ready for cooking. Remove from the bag, pat dry and season or marinate as desired.
Tips for Cold Water Thawing
- Keep the ribs in a sealed bag while thawing to prevent contamination.
- Use very cold water straight from the tap and change it often.
- Weigh down the bag fully submerge in water.
- Thaw in the refrigerator anything that can’t be cooked immediately.
Quick Thawing in the Microwave
Another fast option is using your microwave to thaw ribs. This can defrost them in just 5-7 minutes.
Remove ribs from packaging and place on a microwave-safe dish. Arrange in a single layer and cover loosely with a paper towel.
Microwave on the defrost setting based on the weight of the ribs:
- 1 lb ribs – microwave for 5 minutes
- 2-3 lb ribs – microwave 6-7 minutes
Rotate and flip the ribs halfway through defrosting. Check to see if they are thawed and pliable. If not, continue microwaving in 1 minute increments, checking frequently to prevent cooking the meat.
Once thawed, immediately season, marinate or cook the ribs. Don’t let them sit out at room temperature for long.
Microwave Thawing Tips
- Arrange ribs in a single layer on a microwave-safe dish.
- Loosely cover with a paper towel to prevent splatters.
- Cook or refrigerate the ribs immediately after thawing.
- Adjust cooking times for partial defrosting.
Thawing in a Waterproof Bag
For a hands-off approach, you can thaw ribs in a heavy duty waterproof plastic bag immersed in warm water. This gentle method prevents cross-contamination and locks in moisture.
Place the frozen ribs in a sturdy zip-top freezer bag. Force out excess air and seal bag.
Fill a large bowl or tub with warm tap water, around 100°F. Submerge the bag of ribs entirely in the water.
Replace the water every 15-30 minutes with more warm 100° water until the ribs are thawed and pliable. Smaller ribs may only take 30-60 minutes, while meatier racks can take up to 2 hours.
Remove ribs from the bag and pat dry. Apply seasonings and marinades or refrigerate for later use.
Tips for Thawing in a Bag
- Use heavy duty freezer bags designed to be leakproof.
- Weigh down the bag to keep fully submerged.
- Change the water often to keep it warm around 100°F.
- Monitor closely to avoid overthawing.
Thawing in the Refrigerator Overnight
For slower yet safer thawing, let your frozen ribs defrost overnight in the refrigerator. This gentle method results in the least loss of moisture.
Keep ribs in original cryovac packaging or place in a bag or covered dish to prevent leaks. Put ribs on a plate or pan on the bottom shelf of the refrigerator.
Let ribs thaw for 8-12 hours or overnight depending on thickness. Thinner ribs or strips may only take 6-8 hours.
Once thawed and pliable, the ribs are ready to season and cook. Cook right away or store in fridge 1-2 days max.
Refrigerator Thawing Tips
- Place ribs on lower shelves where colder.
- Allow 8-12 hours or overnight.
- Use thawed ribs within a day or two.
- Catch any drips in bag or pan.
Rapid Thawing Tips
Here are some general tips for rapid safe thawing of ribs:
- Thaw only what you plan to cook immediately.
- Cook or refreeze thawed ribs within 1-2 days.
- Avoid letting ribs or drippings touch other foods.
- Don’t rinse until ready to use.
- Add a couple minutes to cooking times for partially frozen ribs.
How Long Does it Take to Thaw Ribs?
The thawing time for ribs depends on a few factors:
- Thickness – Thicker rib slabs take longer to thaw than thin rib strips.
- Bone-in or boneless – Boneless ribs defrost faster.
- Method – Cold water thaws faster than refrigerator.
- Package – Wrapped in cryovac plastic thaws slower.
- Quantity – Large quantities or stacks thaw slower.
Here are some general timelines for thawing ribs:
| Rib Type | Refrigerator | Cold Water | Microwave |
|---|---|---|---|
| Baby back ribs (1.5 – 2 lb slab) | 8-12 hours | 1 hour | 5-7 minutes |
| Spareribs (2.5 – 3 lb slab) | 12+ hours | 1 – 1.5 hours | 7 minutes |
| Rib tips/strips (1 lb) | 6-8 hours | 30 minutes | 5 minutes |
Can You Speed Up Refrigerator Thawing?
You can slash the refrigerator thawing time in half with a few simple tricks:
- Remove packaking or wrap in something porous like parchment paper.
- Separate and spread out ribs in a single layer on a tray.
- Place ribs directly on a refrigerator shelf rather than door.
- Set refrigerator to the coldest setting around 34-35°F.
- Place a fan in the refrigerator to circulate air.
- Flip and rearrange ribs halfway through.
Can You Thaw Ribs at Room Temperature?
It’s not recommended to thaw ribs by leaving them out at room temperature. Here’s why:
- Too slow – It can take 3-5 hours to thaw ribs at room temperature.
- Food safety risk – Bacteria multiply quickly in the “danger zone” between 40°F-140°F.
- Texture suffers – Warm temps increase moisture loss.
Only thaw ribs at room temperature when you’ll be cooking them immediately. Even then, it’s better to use a cold water or microwave method.
Can You Refreeze Thawed Ribs?
Previously frozen raw ribs can be safely refrozen if handled properly:
- Refreeze right after thawing, don’t store for days unfrozen.
- Ensure ribs were kept cold, never reaching over 40°F when thawed.
- Use ribs within 3-4 months for best quality.
- Prevent freezer burn by airtight packaging.
Refreezing prevents waste. But for best moisture and texture, it’s ideal to cook ribs without refreezing.
Conclusion
Ribs take awhile to thaw in the fridge, but planning ahead helps. For faster thawing, use the cold water method and change the water every 30 minutes. You can also thaw in the microwave in 5-7 minutes. Just cook or refreeze the ribs immediately after rapid thawing. Proper thawing leads to juicier, more tender results when cooking your ribs.