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Pork ribs - cryovac'd, raw in fridge for one week. Garbage?
Got caught up at work this week (barely touched my fridge), and realized
that the ribs I bought last Sunday to BBQ then were in the fridge all week. I'm pretty meticulous on the temps of my fridge (usually 36-38 F), but I'm also not accustomed to keeping meat for an entire week. Do the ribs now = garbage, or is there anyone here that eats pork after it's been in the fridge this long with no ill effects. If it helps any, the 'by-date' was 9-13. I usually err on the side of tossing stuff when in doubt, but I hate to dump $34 in ribs when they would be so delicious cooked  Thanks, Fat Guy |
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