British BBQ Society Forums

What is the best way that anyone has found to re-heat ribs in the oven?

I was thinking in foil with some of the rib juice from cooking although i would worry about the glaze burning?

What's the best method anyone else has found?

when you first cook your ribs DON'T glaze them, Vac pack .reheat in pan of hot water, remove from vac pack , place in hot oven or under grill to firm up THEN glaze. will be like fresh ribs!

Reheating ribs implies there have been uneaten ribs at some point.....sorry cant conceptualise this.....

As a theoretical discussion I would gently warm them in a foil covered tray with fairly high moisture levels, a version of the original sauce thinned down, and then foil off and reduce back to desired thickness. Fear it would be fraught with danger so would advise irresponsible rib consumption after original grilling.....

Cheers
Tiny

I do two things with left over ribs.

1. When they are still warmish I remove most of the meat and cube it.
2. Keep the bones for late night snack over the bin after a few bevies.

I then reheat the ribs with more BBQ sauce in a pan and then serve on buns like pulled pork.

HTH

I cooked 14 racks of ribs last weekend and had a couple left over (I know, shocking). Good news is that I turned a vegetarian - she could not resist my ribs! lol

Anyway, I removed the left over racks from the fridge the following day and coated them well with Bone Suckin' Sauce. Then I double foil wrapped each rack and put them in a pre-heated oven at around 130C for around 45 minutes.
They came out nice and hot.. and wow. Yum yum.

I've been hit by the meat swets a few times, so i have had no choice but to save some ribs for the next day.

I think i have had decent results reheating them. Sure there are other ways mind.

I normally do it very slowly, i.e. gas mark 1 in a large clay dish, i just splash in a bit of apple juice, and cover tightly in foil and cook for an an hour, maybe an hour and a half. Seems to work a treat for me.

I bag and reheat in water as John suggests

joker smoker wrote:when you first cook your ribs DON'T glaze them, Vac pack .reheat in pan of hot water, remove from vac pack , place in hot oven or under grill to firm up THEN glaze. will be like fresh ribs!

Joker, I take it that you have a catering style vac pack machine? Can you recommend one for general bbq use?
Does the cooked product last a couple of days chilled in a vac pack after cooking?

a regular £30 vac packer works fine. Put a t towel in the bottom of the pan to prevent bag melting. Cooked meat lasts 5-7 days in the fridge when vac-packed on day of cooking.

Good tip thanks, I usually Vacpack & freeze them even if it's only for a couple of days then re-heat. Next time I'll leave them in the fridge vacpacked of course.