The best thing is to reheat the ribs in the oven or on the grill in order to bring both the meat and the sauce to the temperature. Times vary according to the size of the ribs, but the procedure does not change.
Steps
Method 1 of 2: In the Oven
Step 1. Thaw the ribs you need to reheat (if necessary
)
Step 2. Preheat the oven to 120 ° C
If the temperature is higher, you risk the meat shrinking and becoming tough.
Step 3. Coat the ribs on both sides with plenty of barbecue sauce
Step 4. Wrap them in two layers of aluminum
Be careful not to tear the sheet to prevent the meat from drying out.
Step 5. Arrange the wrapped ribs on the pan and place in the oven on the center shelf
Step 6. Reheat until the center of the meat reaches 66 ° C
It will take about an hour, depending on the size of the meat.
Step 7. Remove the aluminum and set the oven on the "Grill function
Let the ribs heat up like this for another 5-10 minutes with the oven door open. Then turn them until the sauce starts to bubble. The oven door should stay open so the thermostat doesn't go out.
Step 8. Remove the ribs from the oven, let them rest for 5 minutes or until ready to eat
Method 2 of 2: On the Grid
Step 1. Thaw the ribs if needed
Step 2. Cover both sides with barbecue sauce
Step 3. Heat the grill to approximately 120 ° C with the lid closed
If you're using a gas grill, set it to medium.
Step 4. Wrap the ribs in two layers of aluminum foil
Step 5. Place them on the grill where they can receive indirect heat and heat them up to an internal temperature of 66 ° C
Step 6. Remove them from the aluminum foil and place them on the grill over direct heat for 5-10 minutes on each side until the sauce bubbles
Step 7. Remove the ribs from the grill and let them rest until ready to serve
Advice
- Heating ribs in the microwave doesn't always lead to good results. So start with one minute at a time and adjust accordingly. However, this technique can make the meat spongy and soft; the sauce and fat may explode in the oven, so cover the container with kitchen paper.
- Thaw leftovers in the refrigerator, wrapped in cling film, and at least 6-8 hours before reheating.
- If you don't put barbecue sauce on when reheating the ribs, you can use 60ml water, apple juice, or white wine to keep them moist and juicy.
- If you don't plan to eat the leftover ribs within 3-4 days of cooking them, freeze them after wrapping them in cling film or a vacuum bag. Try to get as much air out of the package as possible.
