My cousin makes a big pot of barbecue ribs and munches on them all week. He's convinced they're okay for up to 32 days. What is the actual shelf life of barbecue ribs in the fridge?

There's nothing quite like settling down to a plate of succulent, slow-cooked barbecue ribs. The robust flavor of the marinade, combined with the tenderness of the meat, can create an enduring craving that makes one want to enjoy these delights all week long — or even longer. For the carnivores among us, having a big pot ready to dip into day after day is a comforting thought.

But food safety is paramount when it comes to leftovers, especially with meat products. Understandably, it's crucial to know just how long you can keep that pot of BBQ ribs in the fridge before you risk spoiling not just the meat but potentially your health.

Before delving into how long your barbecued bounty can last, let's establish some key factors that affect the shelf life of cooked ribs:

1. Temperature: The temperature of your refrigerator should be set below 40°F (4°C) to slow bacterial growth.

2. Storage: Proper storage in airtight containers or tightly wrapped with foil or plastic wrap can extend freshness.

3. Preparation: The method of preparation and the initial quality of the ribs affect how well they hold up over time.

Now, as appetizing as archiving that big pot of ribs might be to a die-hard rib enthusiast, the United States Department of Agriculture (USDA) has provided guidelines that we should be adhering to. When properly stored in the refrigerator, cooked ribs are safe to eat within 3 to 4 days. This is a significantly shorter time frame than the 32 days your cousin might suggest, and here’s why:

After cooking, food enters what is known as the "danger zone," a range between 40°F to 140°F (4°C to 60°C), where bacteria can multiply rapidly. Refrigeration slows this process considerably but doesn't halt it entirely. By the third day, the amount of bacteria begins to reach levels that can become risky for consumption, and the risk only increases with each subsequent day.

If you're approaching the end of the safe consumption window and are unsure about the state of your ribs, consider these warning signs:

1. Odor: A telltale sour or off smell is a clear indication that your ribs should head to the trash, not the dining table.

2. Texture: If the meat feels slimy or tacky instead of moist and tender, it is time to let go.

3. Color: Any unusual changes in color, such as a grayish hue or signs of mold, are signs of spoilage.

It is essential to trust these indicators even if the ribs pass the initial eyeball or sniff test; when in doubt, throw it out.

For those who want to stretch their rib-eating experience beyond the immediate few days post-barbecue, freezing offers a more long-term solution. When well-wrapped and sealed, ribs can be frozen and kept for up to 2 to 3 months without significant loss of flavor or texture. To enjoy again, simply thaw in the refrigerator and reheat to an internal temperature of 165°F (74°C).

While your cousin's rib-eating habits may raise a few eyebrows, and certainly some food safety concerns, it's commendable to want to make the most of your meals. However, when it comes to meat, it's always better to err on the side of caution. By following the expert guidelines and keeping an eye out for any signs of spoilage, you can ensure that your barbecue experience is both pleasurable and safe every time, without stretching it to the questionable 32-day mark. Enjoy your ribs the right way — deliciously and responsibly.