Name: Exactly How To Reheat Ribs
Cook time: 40 min
Total time: 40 min
Ingredients: 1 portion ribs (baby back ribs, spare ribs, any type of pork or beef ribs will work.)

Table of Contents

Ribs. Messy, delicious, saucy, and meaty – but can they be reheated?

If you’ve grappled with this question, I’ve got good news.

There are plenty of ways to reheat ribs, and I’m about to take you through eight methods that I’ve tested.

I’ll also explain how best to store ribs to keep them fresh.

In a rush? Here’s the short answer.

the best way to reheat ribs is in the oven. Cover your room temperature ribs with any leftover sauce. Wrap them in two layers of foil, adding ¼ cup of water or stock before sealing. Place the ribs in a cold oven and set it to heat to 250°F (120°C). Allow the ribs to reheat for 30-40 minutes.

A note on my experiment

8 portions of ribs side by side, after being reheated in different ways

Who doesn’t love ribs? They’re a firm favorite in my home, that’s for sure.

This means I’ve had plenty of opportunities to experiment with different reheating techniques.

Over time, I’ve tested these eight reheating methods:

In the oven (consistently tasty results)
In the microwave (good in a hurry)
Under the broiler (delicious for sticky sauce)
In an air fryer (crispy outsides)
In a steamer (soft, tender meat)
On the grill (lovely, just-charred taste)
In a skillet with shredded meat (great for sandwiches and subs)
In a water bath (vacuum packed) (risk-free, but slow and best if you have a sous vide machine)

The oven, water bath, steamer, and grill are all good for keeping your meat juicy and moist.

The microwave works perfectly well if you’re in a hurry and don’t mind sacrificing a bit of crispiness.

Whereas the broiler caramelizes your sauce beautifully.

The air fryer can be a bit drying but is excellent for a crispy coating.

Tips for reheating ribs

Here are some tips for reheating your ribs:

A safe temperature for reheated ribs is 145°F (62°C), but I err on the side of caution and usually heat them to 155°F (70°C) for safety.
A meat thermometer is the best way to test if your meat is warm enough. Insert a meat thermometer into the thickest part of the ribs to test the temperature.
All the methods in this article work for multiple types of ribs. We’ve got you covered for baby back ribs, spare ribs, short ribs, and even beef ribs.

Reheating ribs in the oven

Cover your (room temperature) ribs with any leftover sauce. Wrap them in two layers of foil, adding ¼ cup of water/stock/wine/apple juice before sealing. Place them in a cold oven and set it to heat to 250°F (120°C). Allow the ribs to warm up for 30-40 minutes.

To caramelize the sauce, uncover your ribs and broil them for a further 3-4 minutes before serving.

How to reheat ribs in the oven:

Bring your leftover ribs to room temperature.
Wrap them in two layers of foil.
Add ¼ cup of liquid (water/stock/wine/apple juice) before sealing.
Place the ribs in a cold oven and set it to warm to 250°F (130°C).
Warm for 30-40 minutes (or until piping hot).
Uncover and broil for a further 3-4 minutes before serving.

Bringing your ribs to room temperature before warming will mean they heat more evenly and faster.

The steam, along with the low temperatures, keeps the ribs juicy and prevents them from drying out too much.

Keep an eye on your ribs when they’re under the broiler.

Sticky, sugary sauces can burn quite quickly.

My verdict

This method is probably the most popular and delivers consistently good results.

It’s a bit slower than the others, but it’s really low-effort.

Your ribs won’t dry out, and you get a nicely caramelized sauce at the end if you use your broiler.

Reheating ribs in the microwave

Transfer your leftover ribs into a microwave-safe dish and sprinkle with apple juice, water, or stock. Add some sauce if you have extra. Cover the dish with a damp paper towel or plastic wrap. Heat on 50% power for 60 seconds, and then in 30-second intervals until hot enough to serve.

How to reheat ribs in the microwave:

Place your leftover ribs in a microwave-safe dish. Stick to 3-4 ribs at a time.
Sprinkle lightly with a few tablespoons of extra moisture like apple juice, water, or stock.
Cover the ribs with any leftover sauce (if you have any).
Cover the dish with a damp paper towel (or plastic wrap poked with a few small holes).
Heat on medium (50% power) for 60 seconds.
Rest for 30 seconds, and then continue to heat in 30-second intervals until hot.
Serve immediately.

A medium power setting is more gentle, and there’s less risk of ending up with overheated meat.

Microwaves don’t heat evenly, so taking breaks during the reheating process gives the heat time to equalize within the ribs.

This ensures there are no super-tough spots.

For a stickier texture, broil your ribs for a few minutes before serving them.

My verdict

The microwave was super fast and convenient, and the meat was pretty juicy.

However, the ribs lost that “fresh off the grill” taste, and the sauce was a little runny.

Okay for lunch, but guests wouldn’t be impressed.

Reheating ribs in an air fryer

Set your air fryer to 350°F (180°C). Cut your rib racks into individual pieces and coat them with sauce or lightly with oil. Heat for 5-7 minutes, checking halfway, until they’re crispy and the sauce is sticky. Serve immediately.

How to reheat ribs in an air fryer:

Set your air fryer to 350°F (180°C).
Slice your rib racks into individual pieces.
Coat your ribs with extra sauce or lightly with oil (for crisp).
Heat for 5-7 minutes, checking halfway.
Once hot all the way through, serve immediately.

Cutting the rack into individual ribs means they’ll heat faster and lowers the risk of them drying out.

Adding some extra sauce or a little bit of oil protects the meat of your ribs from the harsh direct heat of the air fryer.

Spread out your ribs as much as possible in the basket to allow air to circulate between them.

On the same note, don’t overcrowd your basket.

Tip: line your fryer basket with foil if you don’t feel like a big clean-up (poke s few holes in it so you don’t impede airflow.

My verdict

This method is fast and works well, but my ribs were definitely on the dryer side.

On the other hand, they had a nice crisp I didn’t get from the other techniques I tried.

The air fryer is great for fattier ribs, but I wouldn’t recommend it for meat that’s already a little tough.

Reheating ribs under the broiler

Place your ribs on a wire rack, bone-side up. Ensure the tray is 5 inches below the grilling element. Heat for 3-4 minutes or until the sauce starts to bubble. Flip your ribs, and then heat them for a further 3 minutes. Let them rest out of the oven, covered with foil, for 4 minutes before serving.

Bring your ribs to room temperature before reheating them for more even heating.

How to reheat ribs under the broiler:

Place your leftover ribs on a baking sheet bone-side up.
Adjust your top oven rack to 4-5 inches below the grilling element.
Heat your ribs for 3-4 minutes or until your notice light bubbling in the sauce.
Turn your ribs over and broil them for another 3 minutes.
Remove from the oven and cover loosely with foil.
Allow your ribs to rest (covered) for 4 minutes before serving them.

Adjusting the top rack of your oven is crucial, or you’ll end up with half-warm ribs and a burnt sauce.

The rib sauce will get very hot, so be careful not to burn your mouth when biting into them.

Instead, rest your ribs covered in foil for a few minutes to let them cool down slightly.

Make sure to place something under the wire rack like a baking tray or foil to catch any drips.

My verdict

This method works okay, but I found my meat became a little dry compared to other methods.

It’s fast, though, so it’s a good option if you want hot ribs in a hurry.

Also, the sauce was caramelized and sticky and not runny and wet like with some methods.

Reheating ribs in a steamer

Set up your steamer (or a makeshift one) and fill it with water, stock, or apple juice. Bring the liquid to a simmer. Cut your rib rack into individual pieces and place them in the steamer basket. Heat for 5-7 minutes, and then serve immediately.

If you don’t have a steamer, you can make one using a pot and a colander, or even just a skillet.

How to reheat ribs in a steamer:

Set up your steamer (or a pot with a colander/sieve).
Fill the bottom section with liquid like water, stock, or apple juice.
Slice your rib rack into individual pieces so they heat faster.
Place the ribs into the steamer basket and warm for 5-7 minutes.
Serve immediately.

If you have sauce on your ribs, this isn’t the best method because the sauce will melt off.

Water works fine to heat the ribs but won’t add much flavor.

I try to use a mixture of apple juice and stock, and then you can use some of the liquid to baste the ribs before you serve them.

Yum.

Editor’s tip: If you’re reheating beef ribs and you’re keen on an alternative flavor, try using beer as your base liquid.

To use a skillet to steam your ribs, cover the bottom with water or stock and heat on medium heat. Add the ribs and cover with a lid.

My verdict

This method works great for moist, juicy meat.

But, I like a bit of crispness to my ribs, and these were a bit ‘wet’ for me.

They still tasted lovely though!

Reheating ribs on the grill

Bring your leftover ribs to room temperature. Set your grill to 250°F (120°C) or medium. Cover your ribs with extra sauce or liquid and wrap them in foil. Heat for 8-10 minutes, turning halfway. Then, uncover and grill for a further few minutes until the sauce is sticky and lightly charred.

Your ribs are ready when they’ve reached an internal temperature of 155°F (70°C).

How to reheat ribs on the grill:

Bring your ribs to room temperature.
Set your grill to medium or 250°F (120°C).
Baste your ribs with extra sauce or additional liquid like water, stock, or apple juice.
Wrap them in foil.
Heat on the grill for 8-10 minutes, turning halfway.
Uncover your ribs and grill them (directly) for a few minutes until the sauce is set or they’re slightly charred.
Remove and serve immediately.

If you can, set up a two-zone grill (i.e only directly heat one half) and warm your ribs on the unheated part.

This mimics a convection oven and is gentler than using direct heat.

Timings will vary depending on the grill you’re using, so check the meat reasonably often.

My verdict

This method is good if your grill is already going but can be a pain if you have to set it up just for the ribs.

The final result was similar to the oven, but the grill did give a super nice charred taste, which you didn’t really get from the broiler.

Reheating ribs in the skillet (with shredded meat)

Shred your leftover rib meat off the bone. Then, set a pan over medium heat on your stove. Transfer your rib meat into the skillet with some leftover juices, stock, or extra sauce for added moisture. Stir frequently as the meat warms up, and serve when it’s hot and steamy.

Cover the pan to trap in steam if you’re reheating a large portion, as the moisture will evaporate over time.

How to reheat ribs in the skillet:

Remove the rib meat from the bones.
Warm a skillet over medium heat on your stove.
Place your meat in the pan with some leftover juices, stock, apple juice, or sauce. I use enough to cover the bottom of the pan.
Stir while the meat heats – this may take 5-10 minutes, depending on portion size.
Once hot, serve immediately.

I use a fair amount of extra liquid to keep my meat tender and juicy, but you can use less if you prefer a crispier texture.

Any liquid will work, but I advise trying to avoid water because it will dilute the flavors of the ribs.

Keeping the heat medium ensures your meat doesn’t burn or stick to the pan.

Shredding your meat quite finely (instead of reheating larger chunks) makes for more even and faster warming.

My verdict

I loved this method because my rib meat came out super tasty (I put some of my favorite barbecue sauce in the pan).

The meat would taste FAB in a sandwich.

However, it’s a different experience from eating ribs off the bone.

Reheating ribs in a water bath (vacuum-packed)

Use this method if your ribs are stored in a heatproof vacuum-sealed bag. Set up a sous vide machine or a big pot of water. Bring your water to a temperature of 155°F (70°C). Set your sealed ribs in the device or pot for 40 minutes to an hour. Broil for a few minutes at the end to set your sauce.

If you don’t have a sous vide machine or a thermometer to test your water temperature, just bring it to a very light, consistent simmer.

This will be slightly above the temperature you need, so the ribs will heat quicker.

How to reheat ribs in a water bath (vacuum-packed):

Vacuum seal your leftover ribs in a heatproof bag.
Set up a sous vide machine, or a large pot of water.
Bring your water to a temperature of 155°F (70°C).
Warm the ribs in the water for 40-60 minutes, keeping it at a consistent temperature of 155°F (70°C).
Optional: Broil your ribs for a few minutes in the oven to turn your sauce sticky.
Serve immediately.

A sous vide machine or hot water bath eliminates any chance of drying out or overcooking your ribs.

If you don’t have a vacuum sealer, you can use a regular zip-lock bag with as much air removed as possible.

Zip-lock bags can withstand temperatures of between 155°F (70°C) to 160°F (71°C) before suffering damage or melting.

If you use a zip-lock bag don’t use the simmering trick – make sure you’re testing the water temperature.

You don’t want melted plastic on your ribs!

My verdict

If you have a sous vide machine and vacuum bags, use this method.

It’s slow, but well worth it, especially if your ribs are already overdone or dry.

The meat was really tender and tasted great.

However, it’s a lot of effort without a sous vide machine. And then I don’t think it’s worth it.

ribs reheated in various different vessels

How to store ribs

The best way to store ribs is in a heatproof vacuum bag, but you can also use a zip-lock bag (or plastic wrap) with the air removed. Airtight containers work too, but the extra air exposure can dry the ribs out slightly. Ribs will last in the fridge for 4-5 days. You can also freeze them.

Your goal with storing ribs is to minimize moisture loss.

If you don’t have access to a vacuum sealer, remove excess air from your freezer bag by sucking it out with a straw or submerging the bag partially in water.

The pressure from the water will force out the air while you zip it shut.

Alternatively, wrap your ribs very tightly in plastic wrap before popping them in the fridge.

Editor’s tip: I recommend this FoodSaver vacuum sealer. I’ve had one for years, and it’s never failed me.

Can you freeze ribs?

You can freeze ribs for 4-6 months. For best results and maximum freshness, you want to expose them to as little air as possible. For this reason, I recommend vacuum-sealing or using sturdy zip-lock bags with the air removed. You can also double wrap the ribs in plastic and foil.

You can freeze extra rib sauce in airtight freezer containers, zip-lock bags, or ice cube trays for easy portioning.

How to freeze ribs:

Cool your leftover ribs to room temperature.
Place them in a vacuum or zip-lock bag and remove excess air. Alternatively, wrap them tightly in plastic wrap and then in foil.
Mark and use within 4-6 months.
Thaw in the fridge before reheating.

Vacuum-sealing is first prize, but you can also use the water submersion method to force out excess air if you’re using a zip-lock bag.

For convenience, portion your ribs out before placing them in bags.

Some sources suggest flash-freezing individual ribs before storing them to make sure they don’t stick together.

This method works well, but the ribs won’t keep for as long (especially if you’re not vacuum packing).

How to thaw and reheat ribs

The best way to thaw ribs is overnight in the fridge. Larger portions may take 1-2 days to defrost fully. If you’re in a hurry, you can soften your ribs (sealed) in a bowl of cold water, making sure to change the water every 30 minutes.

You can also use the defrost setting on your microwave, but I find this always starts cooking the meat, and you end up with dry ribs.

Once defrosted, wrap your ribs in foil and reheat them in a 250°F (120°C) oven.