About This Product
Fall-off-the-bone tender and bursting with flavour — our Sous Vide Pork Ribs are slow-cooked to perfection for over 12 hours using the sous vide method, locking in natural juices for a consistent cook. This product is fully pre-cooked — it just needs to be reheated.
How to Reheat It
- Thaw in the refrigerator if frozen — never at room temperature.
- Cover tightly with foil and reheat in a 160°C/325°F oven until heated through, about 20–30 minutes depending on portion size.
- Uncover for the last 5–10 minutes and baste with sauce or glaze if desired, to re-crisp the surface.
- A microwave works for single portions — cover and heat in short bursts to avoid drying it out.
Safe Reheating Temperature
| What | Internal Temp |
|---|---|
| Pre-cooked/prepared foods | 74°C / 165°F |
Reheat to at least 74°C/165°F throughout, checked with a digital thermometer. Only reheat once. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Keep it covered while reheating — these ribs are already fall-off-the-bone tender, so gentle, low heat is all they need to avoid drying out.
A guide from HQ Meats.
