Cody Casey
There are several ways to reheat ribs in a pan. One way is to steam-heat the ribs in a covered pan with a little water, and then pan-fry them in a dry pan to regain their crispy exterior. This method should not take more than 10-20 minutes. Another way is to place the ribs in a pan, cover them tightly with foil, and place them in the oven at 275°F (135°C) for 30-60 minutes, or until they reach a good eating temperature.
Reheating ribs in a pan
| Characteristics | Values |
|---|---|
| Pan type | Saucepan, frying pan, steamer, or sous vide |
| Pan preparation | Add a little water to the pan and cover with a lid or aluminum foil |
| Heat level | Medium or medium-high |
| Cooking time | 10-20 minutes |
| Additional steps | After steaming, pan-fry the ribs to make the exterior crispy |
| Alternative methods | Oven, grill, air fryer, or microwave |
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What You'll Learn
Steam in a covered pan with water
Steaming in a covered pan with water is a great way to reheat ribs. This method helps retain moisture and is less likely to dry out the ribs. It is also a quick way to reheat the ribs, with the whole process taking no more than 10 to 20 minutes.
To start, fill a pan with a little water. The amount of water should be just enough to cover the bottom of the pan. Place the ribs in the pan and cover it tightly with a lid or aluminium foil. Turn the stove on to medium or medium-high heat and let the ribs steam.
The steaming process should take around 10 to 20 minutes, depending on the number of ribs in the pan. You can check if the ribs are ready by removing the lid or foil and testing the temperature with a finger. Once the ribs are warm, you can move on to the next step.
After steaming, you can pan-fry the ribs in a dry pan to give them a crispy exterior. This step should only take a few minutes on each side, as the ribs are already cooked. And that's it! Your ribs are now ready to be enjoyed.
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Pan-fry to get a crispy exterior
To reheat ribs and get a crispy exterior, you can use a pan-frying method. This involves a two-step process that can be done in the same pan. First, heat some water in a covered pan. Once the water is simmering, add the ribs and cover the pan to let them steam through. You can also add some broth or barbecue sauce for extra flavour. Do this for 5-10 minutes, flipping the ribs halfway through.
Then, remove the lid and cook for another 2-3 minutes to glaze the ribs. Next, transfer the ribs to a dry griddle or frying pan to develop a crispy exterior. Cook the ribs on high heat, turning them occasionally to ensure crispy edges on all sides. This final step should not take long, as the ribs already have a sear.
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Use the oven, cover ribs with foil
To reheat ribs in the oven and cover them with foil, first let the ribs sit on the counter for about 20 minutes before introducing them to the heating element. Cold ribs take longer to reheat, and longer exposure to heat can lead to dry, tough ribs. Preheat your oven to 250°F, which is just hot enough to heat the ribs gently without drying them out.
Next, place the ribs in a pan and cover them with foil. You can use an aluminum foil pan, a baking dish, or a cast-iron skillet. Seal the ribs tightly with the foil to prevent them from drying out.
Place the foil-covered pan in the oven and let the ribs heat up. The time required will depend on the number of ribs and their thickness. As a general guideline, 30 to 60 minutes is usually sufficient. After about 30 minutes, you can pull back the foil to check the temperature of the ribs. Use a meat thermometer to ensure the internal temperature reaches at least 130°F.
Once the ribs are heated to your desired temperature, remove the foil and place the ribs under the broiler on high for a few minutes, turning them to get each side. This step will help caramelize the BBQ sauce and give you crispy, grilled-like ribs.
By following these steps, you can enjoy tender and juicy reheated ribs straight from your oven!
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Bake at 275°F for 20-30 minutes
To reheat ribs in a pan, you can use the oven to bake them at 275°F for 20-30 minutes. This method is recommended for baked ribs that have been stored in an airtight container in the fridge for up to four days or frozen for up to three months.
First, thaw frozen ribs overnight in the refrigerator. Then, preheat your oven to 275°F (135°C) and set aside a large roasting pan or rimmed baking sheet and aluminum foil. Remove the thin membrane from the back of the rack if it hasn't been removed already. Season the ribs generously on both sides with salt and pepper, and apply a spice rub or seasoned salt if desired.
Next, wrap the ribs in foil, placing them meatiest-side down in the roasting pan. Cover the pan or baking sheet tightly with aluminum foil, ensuring the ribs are well-sealed to prevent drying out. If your foil is too small, wrap the racks of ribs individually in tight foil packets and place them on the baking sheet.
Finally, place the foil-covered pan in the oven and bake for 20 to 30 minutes, or until the ribs reach a good eating temperature. The time may vary depending on the number of ribs in the pan, but 20 to 30 minutes should be sufficient to reheat them thoroughly.
You can also use this method to cook ribs initially. Simply bake the seasoned and foil-wrapped ribs for two to three hours instead of 20 to 30 minutes for fall-off-the-bone tender ribs.
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Reheat slowly at a low temperature
Reheating ribs in a pan is a great way to ensure they are heated thoroughly without drying out.
First, remove the ribs from any vacuum-sealed packaging and place them in a pan. If you are reheating a full slab of ribs, leave them as they are. For a lighter meal, you can remove the meat from the bone and shred it, placing it in a bun. Cover the pan with a lid or aluminium foil.
Add a little water to the pan—just enough to cover the bottom. This will create steam, preventing the ribs from drying out. You can also add apple juice or pineapple juice for extra flavour.
Place the pan on the stove top over a medium or medium-high heat. The ribs should steam for 10-20 minutes, depending on the amount of meat in the pan. You can check if the ribs are warmed through by removing the foil and sticking your finger into the middle of the ribs to test the temperature.
Once the ribs are warm, you can transfer them to a griddle or frying pan to develop a crispy exterior. Fry the ribs for a few minutes on each side, until the exterior is charred.
If you are reheating a full slab of ribs, you can also use your oven. Preheat the oven to 275°F (135°C). Place the ribs in a roasting pan, cover the pan with aluminium foil, and place in the oven for 20-30 minutes.
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Frequently asked questions
First, steam-heat the ribs in a covered pan with a little water, then pan-fry them in a dry pan so the exterior regains its crispy char.
The whole process shouldn't take more than 10-20 minutes.
The best way to reheat ribs is to use the oven, covering them tightly with aluminum foil to seal in moisture, and to give them some time to rest at room temperature beforehand.
It depends on how many ribs there are, but 30-60 minutes is usually adequate.
