How to Heat Up Smoked Pork Ribs

By: Fred Decker

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Few foods are as alluring as a large rack of ribs, gently slow-cooked over charcoal and hardwood until they're lip-smackingly tender and flavorful. Cooking them from start to finish is a project for a lazy weekend, rather than a quick weeknight meal, but that doesn't mean you can't enjoy them on a busy weeknight. You can reheat the ribs quickly under a broiler or gently in the oven, with a minimum of fuss and bother.

Broiler Method

Step 1

Thaw the ribs overnight if they're frozen. Cut them into serving portions, and paint the ribs with a fresh coat of sauce, if you wish.

Step 2

Arrange the racks so your ribs will be 4 to 5 inches from the broiler element, then close the oven door and preheat the broiler.

Step 3

Arrange the ribs on your broiler pan with the curved side facing up, and slide them under the broiler for 2 to 4 minutes, until the sauce begins to bubble.

Step 4

Turn the ribs meat-side up, and slide them back under the broiler. Heat them for 3 to 4 more minutes, for baby back ribs, or 4 to 6 minutes for larger side or spareribs. The sauce should be bubbling and caramelized, and fat should begin to ooze from the ribs.

Step 5

Remove the ribs from the oven and cover them loosely with foil. Let them rest for 3 to 5 minutes before serving, so the heat can equalize throughout the ribs.

Oven Method

Step 1

Move the ribs to the refrigerator the night before, so they're thawed by dinnertime the next day.

Step 2

Preheat the oven to a moderate temperature, ideally 225 to 250 degrees Fahrenheit. Higher temperatures warm the ribs more quickly, but run the risk of making them dry.

Step 3

Lay a large, doubled sheet of heavy-duty aluminum foil on your work surface. Cut the ribs into serving portions, and brush them with your favorite sauce or glaze. Arrange them in a single layer or loose stack on the foil, then fold up the sides and crimp them to make a tightly sealed packet.