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How to Cook Pre-Cooked Ribs

author image Max Whitmore
Max Whitmore is a personal trainer with more than three years experience in individual and group fitness. Whitmore has a Bachelor of Arts in English literature from the University of Cincinnati, fitness certifications and dietetics training from Cincinnati State Technical and Community College. Whitmore has written for several online publishers.
How to Cook Pre-Cooked Ribs
A rack of cooked ribs on a white plate. Photo Credit pigphoto/iStock/Getty Images

Ribs and other barbecued meats tend to reheat well and only require a few minutes to heat to an edible temperature. You can cook pre-cooked ribs in several ways, but oven or microwave heating are the quickest and easiest ways to reheat the meat. The microwave is good for small quantities of meat, such as a single serving. The oven works well for both large and small quantities.

Oven Method

Step 1

Preheat the oven to 350 F.

Step 2

Put the ribs on a sheet of foil large enough to completely wrap the meat. If you have a large slab of ribs, cut it into smaller sections with a knife.

Step 3

Brush barbecue sauce onto the ribs, if desired. The sauce will carmelize on the ribs.

Step 4

Wrap the foil around the ribs. Put them on a cookie sheet and bake in the oven for 15 minutes. Open the packet and let the ribs continue reheating for another 5 minutes.

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Step 5

Remove the ribs from the oven and transfer them to a serving dish.

Microwave Method

Step 1

Put the ribs on a microwave-safe plate. Cover the ribs with a plastic spatter guard or with paper towels to protect the interior of the microwave.

Step 2

Heat the ribs on high for 5 minutes and check the temperature of the ribs. If the ribs are hot enough, transfer them to a serving plate and cover them with barbecue sauce, if desired.

Step 3

Continue heating the ribs in 2-minute increments if they aren’t hot enough. Transfer and sauce the ribs when they reach the desired temperature.

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  • “The Cook's Illustrated Guide To Grilling And Barbecue”; "Cook's Illustrated" Magazine Editors; 2005
  • “On Cooking: A Textbook of Culinary Fundamentals (5th Edition)”; Sarah R. Labensky, et al.; 2010
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