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!)
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!!
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.
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.
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.
@@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.
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
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..."
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!
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. 🤩🤩🤩🤩🤩
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.
Loved the video Gareth, steer clear from them in the future for meats haha! Also have a suggestion: Oreos and their copycats from every main british store, doing price and taste comparsions.
I love the knockoffs. Recently left the family home and the kids and me are trying all the knockoffs we can find, peanut choco, snickers, jive, twix, crunchy fries, french fries, seal bars, penguins, knock off McCoy's, knock off strongbow cider from Lidl we even call their tropical pop LIDLT. Tried the knock off Oreos. I've even got a knock off soreen malt loaf in the cupboard. In our experience they are at least as good if not better than the real things.
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.
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 . . .
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….
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
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.
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
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.
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.
Your reaction when trying a piece of spare rib was hilarious. 🤣 Do you remember Mary, Mungo and Midge? Same era as Playschool. Now that's a blast from the past. Blimey I feel old. 🤣
@jakedegan2934 No I don't remember that. I was born in 1967, so probably after that. It was a time when strange and dark children's programmes were on TV though. Anyone who remembers Bagpuss would agree. 🤣🤣
£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 💔
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?😅
Just to say I love your channel, I always enjoy your zaney reviews 😄 I think the mistake you made with the ribs was over heating them, as they have already been cooked then frozen, the object is just to reheat them until they reach an edible temperate, say 40°C. But you continued heating them until they reached the temperature that you *cook* meat at. Anyway I intend to try these myself and if they do end up being minging, I'll be back to offer my apologies! 😄
I would go more than 40C, maybe 60C, but I agree they were possibly overcooked, they were already cooked, I could see 85C on the thermometer, and it probably would have got to the 90s if left in long enough to fully react. But it sounds like the taste was also off. So if I had some I would defrost in cold water out of the packet, to try and rinse it off.
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.
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 ! ?😄
Morrisons bacon ribs from their butchery department are regularly yellow stickered. £5-6 to a£1ish and they are proper meaty. Got 4 packs in the freezer. Can't buy ribs anywhere else now. I regularly compare prices and vfm between Farmfoods and Iceland but rarely buy anything apart from Farmfoods 3 for £10 chicken thighs, drumsticks. 2.2kg of drums, 2kg Thighs. Decent quality too. Haven't seen those ribs in my locall Farmfoods yet.
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.
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!!!🍻🍻
That's topical for me having bought pork ribs from a proper batcher yesterday. For £5.50 I got twice as many ribs. The draw back was, or I thought was, that it took 50 mins to cook but based on your experience very little difference it seems.
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??
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.
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.
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 🤮🤢
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!
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 👍
Good multi purpose device that little air frying oven toaster thing,, have one the identical but Breville brand here in AU. Not Sage. Everything is the same other than the brand name. Theres 2 types a standard and one that also microwaves...
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.
I got ribs out home bargains they was full of fat and not much meat on them. I think i payed 2.99 for them before prices went up. Love your review gaz. 🤟
James Martin suggested that to do ribs the way the Chinese do them is buy your raw ribs and boile them for 40 mins. Then coat them in hoisin sauce and bake them for 15mins or so. A while since we did them, but they were great then. Tough luck, Gareth, tough ribs.
I've seen you try so many things lately that have been totally awful. Sometimes the things I make and cook: fish pie, cottage pie, chilli, pasta bakes, roast dinners, gammon, stews, casseroles, etc, may not sound too exciting but they are all economical, full of flavour and never let me or my friends down. I'd sooner you did an ordinary sausage or fish finger comparison because at least they're mostly okay.
It was Playschool with Brian Cant and Floella Benjamin
That's it. I forgot lol
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.
Hahaha, never seen food go in n out so fast before. That had me belly laughing 😂😂😂😂
Oh was not good at all. Bin was happy again 🤣
@@BaldFoodieGuy Just imagine if they were sponsoring you and you had to eat half of it making yum yum noises.
How can you forget Play School😂. Etched in my memory forever. Humpty is an icon.
It's always about Humpty! What about poor Jemima? 😂
I know lol
@@terryroxburgh3276 🤣 her too!
Don't forget Big Tedd.
Whoa! I just called it "Watch with mother". I defer to your superior memory, Sheila !
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 💪
Cheers Richie, yes these are shocking
Would you defrost them Richie and put in a slow cooker?
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!)
@@peternelson6142 you could but from what Gareth said, I just don't think they'll taste very nice.
Cheers pal
@@nige3801 Even the yellow fresh smoked haddock is just a rub normally. But that's nice too
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!
lol
Lol 😂
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!!
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.
😹😹😹😹😹😹😹😹😹😹😹
😂
😂😂😂😂😂
Haha cheers John
Did you know honeycombs were found in tutans tomb. Still edible. Amazing.
Gareth, think about all the starving Biafrans. When my Mum said this to me my reply was 'Name three of them'. Thick-ear followed. 😁
Cheers Peter
Like that, Peter. My ma would've done the same.
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.
Thanks Gareth, you really took one for the team. I do really enjoyed your videos and you are doing a great job weeding out the wheat from the chaff.
You're welcome
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.
Yes I did that, they were still cold, very confusing if they are frozen.
Never make a butcher buddy, using a bread knife!!!😆😆
Haha 😄
Get down a local butchers or waitrose do a set of plain ribs that size for about £3, cover in BBQ sauce, 40 mins. Perfection
Cheers Hubb
I get mine from Morisons and smoke them for 6 hours in my webber smokey mountain with homemade bbq sauce....delicious.
@@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.
That was probably the funnest video you have made to date, you made me belly laugh. Pmsl 😂🎉
Haha glad you liked it
They're all precooked in the packet so all you need to do is heat them up. 40 mins is too long and thats why they're dry I think.
Still cold mate after 20 mins pal, watch all the video , cheers mate.
If they aren't up to temperature you can't eat them you could get food poisoning that's why Gareth checked
you're fine reheating cooked foods that have been frozen, you don't have to re-cook them
I love that brutal honesty Gareth 😂😂😂😂
Gave us a great laugh there G 🤣🤣🤣🤣 Top marks for being honest - First time we've saw you speechless 😁😉
Haha yes think they messed the instructions up, but didn't taste good, was gutted.
Blame the chef!
I usually buy ribs from sainsbury's in bbq sauce, cover in foil and cook for about 40 mins. The meat virtually falls of the bone and are really tasty
Yes not had them ones, was hoping the same for these
Yes, around 40 minutes is what the marinated pork belly slices from Lidl need and they are fresh, not frozen.
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
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..."
Thank you
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!
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.
Cheers Tony, yes who knows pal. Thanks for the information 👍
@@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
Clever naming, because Smithfield is/was the biggest meat market in London and would tend to imply quality in the UK.
@@Canalcoholic that’s what I was thinking too
Wait a minute.... Smithfield is in Virginia.
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. 🤩🤩🤩🤩🤩
That's it Daze, cheers
Thanks Gaz your facial expressions tells the verdict, true performer, great to watch
You're welcome
The programme you're thinking of was 'playschool' I used to watch it back in the 1960's! Thanks for another honest review 💜💜💜
Cheers Barbie that's it. 👌 x
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.
Cheers Matt, yes had high hopes too lol shocking 😲
@@BaldFoodieGuy I'm definitely getting some ribs tomorrow on my way home from work after this video. Proper ones though. Cheers.
I liked Gareth's face when he tried it lol.. 😮😃
heart felt sacrificing your tastbuds for your wisdom on food products bless
Yes lol
The "Bald" is polite or naive, here. Where'as tha's the opposite, mr Hagan.
Loved the video Gareth, steer clear from them in the future for meats haha! Also have a suggestion: Oreos and their copycats from every main british store, doing price and taste comparsions.
Chess pal
I love the knockoffs. Recently left the family home and the kids and me are trying all the knockoffs we can find, peanut choco, snickers, jive, twix, crunchy fries, french fries, seal bars, penguins, knock off McCoy's, knock off strongbow cider from Lidl we even call their tropical pop LIDLT. Tried the knock off Oreos. I've even got a knock off soreen malt loaf in the cupboard. In our experience they are at least as good if not better than the real things.
I'm just a new subscriber, but I have been watching all your old videos.
You are proper down to earth and I love it. 👍🏻👍🏻
Cheers Andrew, all the best mate 👍
Thank you for your reviews, they save us money
You're welcome
Some of the best ribs I have had are the frozen ribs from Aldi. Always juicy and meat falls off the bone and genuine ribs. With a good Smokey sauce.
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.
Been having these ribs for years now from Aldi and Lidl well nice and slow cook them and rice yum yum
Try these lol
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 . . .
Bloody hell gazza that had me in tears 😂😂 what a review
At this rate I can see a new family addition of a Labrador will be needed..😄
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….
Yes. Do you think k Polish had something to do with it?
Mmmm i love ribs! Ribs and wings are so good,great spot big ted lol
I was wondering if you would review the new vegan chicken Mexican pasty from Gregg's it looks really good
Hahahaha I nearly spat my meatball out when you tasted that Gareth 😂
Go with your first instinct, if it tastes wrong... it is. Learned my lesson some years back with severe food poisoning.
Yes not a good taste pal. 😕
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
Hi Gareth saved your self a night of honking and yodelling ❤ 13:01
That looks like something found on an archeological dig in egypt...
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.
Can't beat butchers
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
Cheers Wolfman.
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.
Cheers Steve
I always buy ribs from the butchers. No need for sauce or marinade. Taste delicious on there own.
Good idea
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.
Cheers pal
Cheers for making die laughing 😂
Your reaction when trying a piece of spare rib was hilarious. 🤣 Do you remember Mary, Mungo and Midge? Same era as Playschool. Now that's a blast from the past. Blimey I feel old. 🤣
No lol, I'm 50
How old do you have to be to remember The Pogles and Pogles Wood .
That witch was proper scary .
@jakedegan2934 No I don't remember that. I was born in 1967, so probably after that. It was a time when strange and dark children's programmes were on TV though. Anyone who remembers Bagpuss would agree. 🤣🤣
@@chrisblay I rediscovered them on You Tube
£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 💔
Cheers Vamp
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?😅
Yes good point mate, next time
@@BaldFoodieGuy can't see you giving them another chance Gareth!!😅😅
Just to say I love your channel, I always enjoy your zaney reviews 😄
I think the mistake you made with the ribs was over heating them, as they have already been cooked then frozen, the object is just to reheat them until they reach an edible temperate, say 40°C. But you continued heating them until they reached the temperature that you *cook* meat at. Anyway I intend to try these myself and if they do end up being minging, I'll be back to offer my apologies! 😄
I would go more than 40C, maybe 60C, but I agree they were possibly overcooked, they were already cooked, I could see 85C on the thermometer, and it probably would have got to the 90s if left in long enough to fully react. But it sounds like the taste was also off. So if I had some I would defrost in cold water out of the packet, to try and rinse it off.
Looks like the kind of stuff our old Logistics Officer would end up ordering.
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.
Jesus. Extreme reaction from the BFG, but honest as always and that's what we want.
Yes, sorry these were shocking 😲
BFG, excellent
Chris I know you want to express yourself but using Jesus name in vain is not on and offensive to Christians. Curb your language a bit there
@@AJ-sv5qg o for goodness sake, get a life!!!
@@AJ-sv5qg *Jesus’s
High expectations for this one cooked per instruction, the taste test reminded me of those meat free veggie sausages you tried
Your face said it all 😂😂😂😂😂
I dread to think where your bayonet used to end up given your problem with these ribs lol.
Haha
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 ! ?😄
Cheers Ash, yes 2 days in a row.
@@BaldFoodieGuy yeah,bit of a nightmare Gaz ,let's hope you find something better next time you're out and about 😊👍
Thanks for cheering me up today mate lol They looked crap from the outset
Brave man lol
You're welcome
Morrisons bacon ribs from their butchery department are regularly yellow stickered. £5-6 to a£1ish and they are proper meaty. Got 4 packs in the freezer. Can't buy ribs anywhere else now. I regularly compare prices and vfm between Farmfoods and Iceland but rarely buy anything apart from Farmfoods 3 for £10 chicken thighs, drumsticks. 2.2kg of drums, 2kg Thighs. Decent quality too.
Haven't seen those ribs in my locall Farmfoods yet.
Thank you for the information.
@@BaldFoodieGuy You're Welcome
Looks like roadkill 😅 and tastes like it so it seems 😅
Yes lol
Loved your face when you tasted them
Yes not good unfortunately
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.
Sounds delicious, thank you pal, all the best.
More importantly, you had a bowl of cereals before your lunch? Oh Gareth.
😢 your review is very truthful Gaz, at least people will know how to spend their money, you do a good job for all 👌 xx
Cheers Ma xxx
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!!!🍻🍻
Cheers Tony
That's topical for me having bought pork ribs from a proper batcher yesterday. For £5.50 I got twice as many ribs. The draw back was, or I thought was, that it took 50 mins to cook but based on your experience very little difference it seems.
Cheers Ken
Great vids bro
Cheers Luis
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 ❤
Cheers pal
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??
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.
Yes who know, cheers for the information.
Are you saying he might have bitten into a horse rib?
No frills packaging is exactly what I look for when shopping.
Play school with Brian Cant. I bet Londoners thought the continuity announcer was swearing 😂
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.
Yes good point, confusing
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 🤮🤢
Cheers Malc
I could feel your pain Gaz I was expecting good things from the title you pulled us in Gaz 😂 I was wishing they were gona be good ...love a rib
Especially @£2.50....
Cheers David.
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!
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 👍
Cheers Ian
When you took that first taste, i was taking a sip of my drink, nearly choked myself messed up my shirt lol.
Ha ha sorry about your shirt
thanks ,these are off my shopping list,your face said it all lol.
You are so welcome!
😂😂😂 in and straight out.. 😂
I wouldn't either Gareth. Notice you've got Neville bread behind you. I get this great value.👍
Cheers Ian
They are dry because they were already cooked before they were frozen, hence only 15-20 mins to warm up. Says on label
Good multi purpose device that little air frying oven toaster thing,, have one the identical but Breville brand here in AU. Not Sage. Everything is the same other than the brand name. Theres 2 types a standard and one that also microwaves...
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.
Yes shame about this one
Enjoyed the video. You make me laugh.
Thank you
I'd recommend to boil them in the bag aka kippers. Then open the bag to enjoy.
I got ribs out home bargains they was full of fat and not much meat on them. I think i payed 2.99 for them before prices went up. Love your review gaz. 🤟
Thank you 😊
i have to say am sure it says on the pack that there cooked , so maybe just needed heating up and that's why the instructions only say 15-20 mins
I did that in the video lol
Omg! What animal was that from! You had me proper belly laughing from 7 mins on, 😅
That stopped me from wasting money G thanks.
. 'Play School' was broadcast every weekday morning on the BBC from 1964 to 1988.
You're welcome
Lol 😂 good review captain 👏 👍
Cheers Captain
They looked brutal mate. Reminds me of the stuff they served up on a holiday in Tunisia. Looked like roadkill. 😩
I would probably pick these up If I saw them. Thanks for the heads up G.
You're welcome
James Martin suggested that to do ribs the way the Chinese do them is buy your raw ribs and boile them for 40 mins. Then coat them in hoisin sauce and bake them for 15mins or so. A while since we did them, but they were great then. Tough luck, Gareth, tough ribs.
Cheers Jeff
Thanks for at least giving them a go. You are a star, no doubt about it.
Bought these. Put them in a slow cooker with some peeled chopped spuds, sprouts and carrots chopped up "chunky" with a little water.
Came out perfect.
Nice one Richard
I've seen you try so many things lately that have been totally awful. Sometimes the things I make and cook: fish pie, cottage pie, chilli, pasta bakes, roast dinners, gammon, stews, casseroles, etc, may not sound too exciting but they are all economical, full of flavour and never let me or my friends down. I'd sooner you did an ordinary sausage or fish finger comparison because at least they're mostly okay.
Cheers Stephen sounds good. 👌