There are several types of ribs available, such as pork spare or baby back ribs and beef short ribs. Depending on your preferred cooking method, you can bake or grill the ribs plain, seasoned with a dry rub, or slathered with barbecue sauce. If you’ve stocked up on ribs for an upcoming cookout, you can safely store them in your freezer. Be sure to choose only the freshest cuts of meat for storage as freezing them will not kill food spoilage organisms, according to the University of Missouri.
Things You'll Need
Remove fresh ribs from their original packaging if you plan on freezing the meat for more than two weeks; store or butcher wrap isn’t intended for long-term storage and may cause freezer burn.
Package a large amount of ribs in individual, meal-size portions for convenience. Place the ribs in a moisture and vapor-proof plastic storage container. Separate multiple layers of meats with freezer paper. Wrap the ribs in heavy-duty plastic freezer wrap as another option.
Press an airtight lid onto the container. Seal the plastic wrap’s edges with freezer tape to create secure seals.
Write the meat’s storage date on a piece of freezer tape and place it onto the packaging.
Store beef ribs in a freezer set at 0 degrees Fahrenheit or below for six to 12 months, and pork ribs for four to six months.
Wash your hands with soap and warm water after handling the fresh meat to prevent the transfer of bacteria.
References and ResourcesClemson University Cooperative Extension: Freezing Meats and Seafood
University of Missouri Extension: Quality for Keeps: Freezing Meat, Poultry, Fish, Eggs and Dairy Products