You've smoked those pork ribs to perfection. With as much as you and your guests ate, it might be hard to believe that there are any leftovers. But there are, and how could you let those delicious ribs go to waste. Warming up pork ribs is a delicate balance of not overcooking the ribs causing them to dry out, but getting them hot enough to reach a minimum of 165 degrees Fahrenheit internal temperature for safe eating.
Reheat in Oven
Step 1
Preheat oven to 250 degrees Fahrenheit.
Step 2
Brush the ribs with a thin layer of barbecue sauce to keep them from drying out or overcooking other sauces already cooked on.
Step 3
Wrap the pork ribs in a two layers of aluminum foil and lay in a baking pan.
Step 4
Place the baking pan on the middle rack of the oven. Allow to warm for at least a half an hour, until the internal temperature is at least 155 degrees.
Step 5
Remove the ribs from the oven and foil, putting them back in the pan and sitting them on the lower broiler level for five to 10 minutes on each side until the barbecue sauce begins to bubble.
Reheat on Grill
Step 1
Heat the grill to medium heat, around 250 degrees Fahrenheit.
Step 2
Brush barbecue sauce on the ribs, then wrap them in two layers of foil.
Step 3
Place the foil-wrapped ribs on the grill, but not directly over any flame or heat source. Close the lid and leave the ribs in for at least a half an hour, or until the internal temperature of the ribs reaches the 155-degree point.
Step 4
Remove the ribs from the foil and lay on the grill to brown for five to 10 minutes on each side.
Microwave Reheating
Step 1
Place the ribs in a microwave-safe dish and cover them with plastic wrap or a plastic lid.
Step 2
Drop the microwave power down to 50 percent, according to your microwave's manufacturer's instructions.
Step 3
Close the door and set the time for one minute.
Step 4
Check the ribs and re-set time for one minute at a time, checking the ribs after each minute.
Tips and Warnings
- Warming over the grill or in the oven can lead to dried, tough ribs. Warming in the microwave can lead to mushy meat, with fats and moisture steaming ribs internally.
- Eat or refrigerate ribs within two hours of cooking. Use a shallow air-tight container and place the ribs in an area of the refrigerator at 40 degrees Fahrenheit or less.
