• This recipe is for cooking ribs from a frozen state, which takes about 50% more time than cooking thawed ribs. If possible, it's generally best to thaw ribs before cooking for a more even cook and better flavor penetration.
• Thawing is not mandatory, but it allows for more even cooking and easier seasoning penetration.
• Using a meat thermometer is essential to avoid the ‘danger zone’ and prevent foodborne illnesses.
• Room temperature before cooking is a great way to ensure even cooking.
• The rib’s thickness and type play a crucial role in the cooking time.
• Spice rubs and marinades can make a world of difference. Don’t be shy with the BBQ sauce!
• Use aluminum foil or a baking sheet for oven cooking to prevent drying out.
• Don’t forget about other cooking options like slow cookers, instant pots, grilling, or smoking.
• Leftover ribs? Keep them in an airtight container for another day of deliciousness.
• When serving, consider your sides. Coleslaw and fries never disappoint.

If You Have Time to Thaw

• Refrigerator Thawing: For the refrigerator method, wrap your ribs in plastic wrap or place them in an airtight container, then let them defrost for 4-6 hours or overnight, depending on the thickness and type of ribs.
• Cold Water Thawing: The cold water method is faster but requires more attention. Seal your ribs in a leak-proof bag, submerge them in cold tap water, and change the water every 30 minutes. Avoid using hot water, as this can start the cooking process prematurely and potentially bring your ribs into the ‘danger zone’.
• Marinate. A simple marinade could include your favorite BBQ sauce, some apple cider vinegar for tanginess, brown sugar for sweetness, and a touch of cayenne for heat. Marinate your ribs for at least 2 hours, but for a real flavor punch, let them chill overnight in the marinade.
• Thawed Ribs cook faster. In oven they usually need 1.5 - 2 hours.
• Room temperature before cooking is a great way to ensure even cooking.