Sauced Style Ribs: Brush with your favorite BBQ sauce. Then, wrap the rack of ribs in aluminum foil. Of all the ways in which you can reheat leftover ribs, the most successful method by far is reheating in a low, slow oven. Set to 250 degrees F and heat them until the meat reaches an internal temperature of 130 to 140F. If not falling off the bone, place it back in fully wrapped and check every 5 minutes.
When was adding more barbecue sauce ever a bad idea? When cooking on a grill, open the foil packets and lightly brush the ribs with your favorite BBQ sauce or glaze. sear them on the grill for two minutes on each side until a caramelized crust forms. Many people actually feel this method delivers a more moist, enjoyable, and delicious rib than oven baking.
Dry-rubbed Ribs: Add a Memphis vinegar mop using a brush, heat 2 cups apple cider vinegar, 1 cup water. Sprinkle ¼ cup of spice rub and massage onto the ribs. You don't want to disturb the spice rub on the meat when adding the mop. Having the same additional spices in the mop sauce (up to ¼ cup) ensures you are adding some back. Another option is to use a spray bottle, which is far less likely to disturb your spice rub (no need to add additional spices if using this method.) Set to 250-degree F and heat them until the meat reaches an internal temperature of 130 to 140 F and meat falls off the bone.
Heat them all the way through in a covered pan with foil. Remove them from the oven (optional: sprinkle on another coating before carving and serving). Wrapping them a sheet of aluminum foil over the ribs creates a seal so none of the precious juices escape during the reheating process. The biggest secret to reheating leftover ribs is to avoid rushing the process. No matter what cooking device you decide to use, take things slow.