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.
Step 4
Warm the ribs gently in your oven for 40 to 60 minutes, depending on their size, until they're thoroughly heated and steaming.
Step 5
Unwrap the foil package and serve the ribs immediately, while they're hot and moist.