How to Reheat Ribs So They Taste Like They’re Fresh Off the Grill

When done right, a rack of ribs provides a type of carnal pleasure that can rival the finest filet mignon. Luckily for you, you cooked them to savory sublimity for last night’s dinner. And the even better news? You now have leftovers of this finger-licking food in the fridge. Your restraint should be rewarded—but first, you need to know how to reheat ribs so they stay just as juicy and flavorful as they were yesterday.

(The TLDR? Our preferred method is popping them on the grill, since they’re easy to keep moist and reheat in a flash. But in the off-season when your grill is covered, the oven is a reliable—yet more time-consuming—alternative.)

The oven is a fuss-free and reliable method for reheating many different types of meat, and pork ribs are no exception. When it comes to warming leftover ribs in the oven, the method mirrors the original low-and-slow cooking technique. Why the wait? Ribs contain a lot of connective tissue that needs time to turn tender. The same is true when it comes to reheating them, but there’s another issue to contend with here, as well: moisture. Read on to learn how to tackle both. 

Ribs that have had some time to hang out on the counter will reheat more evenly.

The low temperature ensures that the meat will be warmed through without cooking further.

If you served them with barbecue sauce, slather on another coat. Otherwise, dry-rubbed ribs can be dipped in leftover drippings or sprinkled with a few tablespoons of water.

Add a second layer of foil to ensure that no liquid escapes during the reheating process.

Know that cooking time will vary depending on the cut and quantity of meat (spare ribs will need more time than back-cut ribs, for example, because they're fattier), so keep a close eye on your parcel. The ribs are ready to be demolished as soon as they are warmed through.

Fire up the barbecue for leftover ribs that have the same delicious smoky flavor as when they were freshly cooked. Bonus: This approach is fast—ideal for when you want to chow down post-haste. The steps to reheating ribs on the grill are similar to those for the oven method with a few adjustments.

Don’t send them straight from the fridge onto the fire.

This will help them stay moist against the heat.

This time, you don’t want a tight seal: While the convection heat of an oven warms from all directions, a grill warms them with direct heat, so it’s better to give the ribs a little breathing room.

Be sure to turn them over at the halfway point for even reheating.

Sous vide is method chefs use to warm meat without extra cooking, which helps it retain its moisture and tenderness. It's essentially a long, warm bath—think of it like sending your ribs for a spa day. 

Let them rest on the counter for 20 to 30 minutes.

Transfer the meat to a vacuum-sealed bag. You won't need to coat them in sauce yet, since the sous vide machine won't dry them out.

Place the ribs in the water and let them sit.

After about an hour (or 45 minutes for every inch of the meat's thickness), the ribs will have reached the same temperature as the water and be ready to eat. But don't feel the need to babysit them: You can let them soak for two or three hours if necessary without any risk of them burning or drying out.

Air fryers are countertop convection ovens that circulate electric heat with high-powered fans, a process that makes food crispy as if it were fried in oil, minus the mess and extra calories. The appliance isn't our top choice for reheating ribs, since it tends to dry out whatever food is put in it and—depending on the size of your leftover rack—it might be a tight squeeze for smaller models. But with a little forethought, it's certainly possible. (On the plus side, the ribs will be warmed through much faster than in a standard oven.)

Add a silicone liner, foil or a parchment round on the base of the fryer for easy cleanup, and grease the basket to keep the ribs from sticking.

This will keep the ribs from totally drying out as they air fry.

If your air fryer has a drawer for water, add some before cooking the ribs to keep them from overheating and smoking. You can also wrap the ribs in foil before placing them in the air fryer to help them retain their moisture.

Take care not to overcook them—they'll turn out excessively dry.

We don't recommend nuking since it tends to dry out the meat (even if you slather those bad boys with sauce). Instead, opt for one of the methods above for juicy ribs on day two and beyond.

Leftover ribs should last for three to four days in the refrigerator if they're wrapped tightly in plastic wrap or foil and stored in a shallow, airtight container. If you want them to last longer, keep them in the freezer for two to three months. 

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