Your expression when you tried those ribs was priceless! BTW, it was Playschool with the round, square and arched windows. Playaway was more sophisticated, aimed at 5 to 9 year-olds.
Your absolutely right about braising them in water and covered with foil but if they taste like ermm..... I'll not say it 😉 As a Chef I've always hated that fake hickory flavour. That's for stopping so many people wasting their money Gareth 💪
I sometimes get them John West kippers (tinned) as a cupboard standby. They have a fake smoked flavour, but heated up they make a great kipper buttie (lol I know!)
When my mum said that to my Dad once at the table my Dad said ‘what do you want me to do, wrap this crp up and ship it to them’. Still laugh thinking about that.
To be honest. When you got them out of the bag. The first thing that sprung to mind was Tutankhamun and his Ribs. Which looked in better condition than those lol. Amazing what some companies are actually aloud to sell. Especially when it comes to Food and Human Consumption. Gold Medal for actually putting a bit in your mouth.
I bought some of these to stock up the freezer. I haven't tried them yet and after that this review I may have to keep them for emergencies only. Alternatively, for when the mother in law comes around for a BBQ!
Bin them. Too dodgy to consume, in my opinion. The taste is one thing, but the fact that is more worrying for me is that someone at the manufacturers actually drafted the cooking guidelines and thought that 15 - 20 minutes was enough time FROM FROZEN!!
I got the impression from the packaging that they are already cooked and the 15-20 mins is for re-heating and not actually cooking, so should have been okay to eat.
The product is described as 'cooked, frozen' so why does it need to be cooked from frozen? Surely it would be better to defrost and microwave? You literally cremated these so I discard your review. I'm definitely going to try these though.
@@Curryking32000 Theres not much meat on them ribs from the Morrisons butchers. But i do like having the butcher cut me a 2inch thick piece of rib eye to reverse sear & lightly smoke on my Weber bbq.
There were several opening sequences for Play School during its run, the first being "Here's a house, here's a door. Windows: 1 2 3 4. Ready to knock? Turn the lock - It's Play School." This changed in the early 1970s to "A house - with a door. 1, 2, 3, 4. Ready to play? What's the day? It's..." In this version blinds opened on the windows as the numbers were spoken. The blinds were no longer featured towards the end of the 1970s and the word "windows" was added before "1 2 3 4". The final opening sequence involved a multicoloured house with no apparent windows. This was used from 1983 until the end of the programme. This saw the most radical revamp of the programme overall (not just in the opening titles). The opening legend then became "Get ready. To play. What's the day? It's..."
Iceland ones I like , the bbq sauce is lovely . its the nearest food store to me. but if I ever get to go to sainsbury,s I will try them. thankyou for the recommendation
Smithfield is the name of a town in North Carolina USA where the Smithfield company is located. The company is Chinese owned as of a couple of years ago. I learned my lesson with precooked ribs a few years ago. They all end up just like that. To get good ribs you have to cook them yourself.
@@BaldFoodieGuy Their UK office is based in Norfolk Tower in Norwich, and ex Aviva building and I used to work there many years ago. I still live in Norwich
Play School through the rectangular window LOL. Given how much work has gone into rearing, butchering, smoking , packaging, delivery etc. There comes a point where low cost is a red flag. Great video. 🤩🤩🤩🤩🤩
63c is the cooked temp of pork. Try it at that temp G, I’ve cooked lots of pork this year as the price has been so cheap and 75 and 63 deg differences makes such difference!
9 months frozen isn't a problem, I have ribeye steaks I froze over a year ago and they are great when defrosted and cooked properly. As you say, you get what you pay for and you didn't pay much.
That's why you're here, providing a public service, you try so we potentially don't have to. Saw these a few weeks ago. Nearly bought them. I just assumed that it was a one off they'd got in because of the date. They were frozen a long time ago. Glad I didn't now. Sometimes you get what you pay for. I think I'll stick to the ones I get from the butchers. Usually cost me about £7 but they're really nice.
As a butcher i think that you have bought the centre part of the chest wall….which contains lots of bone and cartlidge….most of which we normally throw away….
Hickory makes everything taste disgusting. Those white label frozen meats from cheap shops are hit or miss. I always ignore the instructions on those products. I put the items in the fridge to defrost the day before. And then use air fryer/George Forman guidelines to cook them.
I didn’t think that the corners of the human mouth could turn down so far! Respect for facing down that beast, sir! After back-to-back disappointments, I hope you choose something proper tasty for your next video . . .
When you use the probe Gareth what temp should meat be please? Wondering if best to just let the ribs defrost and then put them in a slow cooker for about 4 hours or so. Failing that then maybe the dog might like them?😅
play school a real blast from the past. I wrap my ribs in foil from the start and add some liquid, apple juice normaly for about two thirds of the cooking time. The last third i open the up of the foil up and bast the top with ethier the juices or a sauce to glaze. I have found you have to alter the timing given and temp to cook at alot, plenty of youtube video out there for guidance
Play school? No Farm Foods down here. Pork is still good value. I buy a slab of pork tenderloin for about £3 something. I cut about 16 one inch cubes for kebabs. I put mushrooms, onions, tomatoes, peppers on the skewers too. Delicious.
£2.49!!!!..... Blimey!!!! What a find!! 👌🏼👏🏼 Deary me, gutted for ya! You do like ribs! Such a shame they weren't right. I got all excited at hearing the price lol 💔
I had the same experience in Canada. I think there is such a thing as "cheap ribs". I don't know what makes them cheap. My cheap ribs were spongey and nasty.
There off the back of the belly. Unfortunately they tend to have the cartilage running along them too. I would have put them in foil with a bit of water in them for 30 mins, turned half way. I would have then opened them up for a firing to brown them off.
Hi Gareth from Spain. Tha needs danger money for this job! The only time we have BBQ ribs is if we buy a sheet of fresh ribs unadorned ribs from the supermarket. I will then remove the membrane, split the ribs and we'll coat them with the mother-n-laws recipe for BBQ sauce (it's very good!) leave them overnight and cook in the oven the next day for lunch accompanied by corn on the cob and baked potato with grated cheese. - delicious.
They looked good in the beginning until you started cutting it up, I bought beef burgers in farm foods and I put them straight in the bin, processed mush, that you wouldn't even give to a animal...I think the round window was playschool ❤
Now days its cheaper to run piglets over in a 'Lada 127' or a fiat punto ,Humanly of course, than use the electric up.. Explains the pre - broken ribs??
Best ribs I ever had was from local butcher ,fresh and like Fred flinstone sized filled the barbie. Not like the petite sized ones you get in supermarkets.
Even with the normal pre packed ribs I ignor the cooking instructions and do low 130c and slow, with basting and turning every 15 minutes with sauce of your choice and cook for at least an hour, probably an hour and a half. Keeps them moist and sticky
I was a little suspicious when you read !hickory flavoured’, the reason being that I buy quite a few smoked meat products; bacon haddock, salmon.& various pork curs e.g. gammon or Kessler. However, many of these specify the wood as ‘beech smoked ham’ hickory smoked . . . ‘ whatever. Meaning that this particular wood has been the wood the product is smoked ever. I used to know a butcher who had his own smoke-house, he used to do fantastic smoked hams, chicken bacon, etc. Unfortunately, you I’ll have to pay well for the quality stuff though. Here’ a good old English dish you could try doing - it’s called a ‘smoky Joe’, buy a nice piece of smoked cod or haddock, cook in foil with butter & herbs, or simmer in shallow water for a few minutes, serve on a bed of creamy mashed potatoes, with a fried or poached egg on top. You might like to have some beers & peas alongside as well. Dead simple & tastes great! Vou can even have it for breakfast along with black pudding, tomatoes & beans if you are needing a lot of nourishment! Very British.
Me Mam would be giving you a tongue lashing saying 'there people starving in the World, and you've thrown two meals away in as many days' 😂😂😂😂 Don't blame you though! That's a few quid you've save us all just recently, so thanks for putting yourself through that! On a much more serious note, though, maybe contact your local Farmfoods regarding the incorrect cooking labelling. Someone could end up very poorly eating undercooked pork 🤮🤢
Your face said it all Gaz ! Weird how they smelt o.k but tasted terrible ,it doesn't say anything in the small print about them being road kill does it ! ?😄
Frozen vacuum packed ribs are safe to keep in the freezer for 1-3 years depending on which animal they came from. Ribs which have gone 'off' have a thin film of slime on the surface. The ribs you tried were safe to eat but maybe weren't from the animal stated on the packaging. That may be the reason why they didn't taste as ribs usually do.
Think it was Play Away. Re-Heating means they were already cooked when frozen. I'd avoid these anyway. Getting the box ones is adventurous enough for me!
No worries Gaz... got to try mate..get yourself down to Iceland they've brought out lasagne filled Yorkshire puddings!!!.. I got a pack for my dinnz...they look good on the packaging ...😋we'll see the night buddy!!!🍻🍻
Polish pork products are generally superb. During COVID lot of facts came out regarding Smithfield's and the way that they treated employees. Wouldn't be a brand I'd choose.
They look like something from 'OTZI The Iceman' documentary I recently watch on the Discovery Channel, fortunately, you gave it a good 'probing' before tasting
Last week I cooked a beef joint that had been in the freezer for three years, it was perfect. I would not have even thought about it if it was a pork joint.
(Bit off-topic but) At least you had One bargain there Gareth in this Vlog....a Tesco's Toastie loaf....always buy it, great taste...love to know who makes it out of curiosity!!
When I seen the basic packaging and label Gareth , I wondered is this Smithfield the UK's and maybe Europe's largest meat market offloading a shed load of overstock or low grade meat cheap . I'm not keen on these fake smoke flavourings which many in the meat game call ' bong water ' as if using old hash pipe water to flavour meat . I notice lots of claims lately underestimating cooking times and I think in these times of high energy prices they are trying to sell on this , like the washing claims at low temperatures by many of the big companies . Good video as usual Gareth 👍
Eh up Gazza hows tha doin. I hope you checked the meat content on those ribs and they weren't just an aroma of meat lol. Hope you and family are well. Keep up the good work
Oh dear 😅 sorry I couldn’t stop laughing, your face with the taste test, on a serious note I’m glad you didn’t try any more don’t want you getting food poisoning. Thank you for the honest review 😊x
I usually cook ribs for a couple of hours in the slow cooker on high with a little water or cider then glaze and finish in the oven or air fryer. Any remaining liquid from the slow cooker if not too salty goes for stock.
Oh dear! I'd have turned them around, upside down, etc etc & obvs the other way during the cooking time & deffo not on a rack but on the tray! Sorry, just me lol! I will be trying them my way when I get to get some 😁
They might be cheap Gareth, but there not British Pork, says they are from Poland, I always stay clear of non UK meat especially Pork and Chicken due to welfare standards.
They looked dry as owt when frozen. They obviously didn't freeze them with any marinade/sauce otherwise the surface would have a glossy sheen. I'd say they were packaged with just a dry flavouring and that's why they turned out minging.
