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This is one of the best ways to reheat ribs, and it’s easy to see why. Though not the fastest method out there, this is one of the best ways to ensure evenly heated ribs that still have a lot of moisture.

Do this right and you’ll swear you’re eating these straight out of the grill. Do it wrong and you’ll end with some of the driest ribs you’ve ever had.

So how do you do it?

Easy!

- Preheat your oven to the desired temperature. 250 degrees work best.

- Slather your rib rack with the BBQ sauce of your preference. There’s no such thing as ‘overdoing it’ as the sauce will keep your ribs from drying.

- Make sure you wrap your ribs in foil, using at least 2 layers. This will help the ribs to stay juicy and tender.

- When wrapping your ribs in foil be careful with sharp edges and bone. You don’t want the foil to tear.

- If the foil tears, start again. The tighter the seal the better the result.

- Once the ribs are thoroughly wrapped, place them on a baking sheet and place them in the oven.

- Leave them to cook for an hour or until tender. If you have a meat temperature, make sure the center of the ribs marks 155 degrees.

- For finger-licking results, broil the ribs for an extra 10 minutes once you remove the foil.

Broilers work basically the same as ovens so the steps will be almost identical. However, there’s a very big difference between broilers and ovens that need to be taken into consideration: Size.

Broilers don’t have the same capacity than ovens which means that they’re better suited by reheating few servings, as reheating enough ribs for an entire family will take a while.

Here’s how you do it:

- If you have an entire rack, cut the ribs into serving sizes so that you can arrange them better inside the broiler. Slather your ribs with BBQ sauce.

- Place the broiler racks 6 inches away from the broiler before preheating.

- With the curve side facing upwards, broil the ribs until the BBQ starts to bubble.

- Turn the ribs upside down (so the meat side is facing up) and repeat the process.

- Take out the ribs and cover them with foil, let them sit outside the broiler for about 5 minutes, so the heat spreads evenly, giving your ribs the finishing touches they need.

Let’s be honest here, using the microwave should be your very last option but we include it because it can be done.

Microwaves are fast and easy to use which means your ribs will be ready in a matter of minutes. Unfortunately, doing this increases the odds of dry ribs considerably, making it a method better suited for emergencies or for situations where time is of the essence.

If you don’t mind some dryness or if you can’t wait for a second longer for delicious, delicious ribs, this is what you need to do:

- Place your ribs on a microwave safe plate and cover them.

- If you don’t have anything to cover your ribs with, wrap them in plastic wrap. This is done so the juices and grease coming from the ribs won’t splatter all over the inside of your microwave and to, hopefully, preserve some moisture.

- Check your microwave’s instructions to determine the best potency and time for reheating the meat.

- Start reheating at two-minute intervals, taking advantage of each pause to check your progress.

- Overheating your ribs will make them mushy and unappetizing. Underheating them will leave you with cold ribs.

- Once you consider the ribs to be perfect, take them out and enjoy!

It sounds a little bizarre, particularly if you’ve never done something like this, but we promise you ribs can be reheated through boiling with excellent results.

In fact, this is one of the best ways of reheating your ribs as it will heat things up evenly, eliminating the chance of hot spots and preserving the moisture of your ribs perfectly.

Here’s how it’s done:

- Seal your ribs in airtight bags. You can use Ziploc, but you’ll have to use more than one bag to ensure they don’t accidentally open. (Getting bags made for this specific purpose is much better)

- Be careful to avoid any sharp bits of bones, as they can pierce the bags which will ruin the entire process.

- Place your sealed ribs in a deep pot and fill with water until they’re perfectly covered.

- Take out the ribs and set them to the side.

- Bring the water to a slight boil but avoid a full boil, which will heat things too fast.

- Once the water is ready, carefully submerge the ribs and wait for 20 to 25 minutes.

- As with every other reheating method, check every now and then because the cooking time will vary depending on the number and size of the ribs you’re reheating.