I usually plan on at least one pound of ribs per person for a meal (remember that about half a slab is bone), but I usually cook more so there will be leftovers. Some go home with my guests, and some I hoard. Nobody demurs. Here's how to freeze ribs and reheat leftovers.
Freezing. If you plan to eat leftover ribs in a 3-4 days, wrap them tightly in plastic wrap and refrigerate. If you don't plan to eat them in 3-4 days, freeze them. To freeze meat and veggies, wrap them tightly in plastic wrap or use a vacuum sealing device.
Thawing. When you plan to eat them, thaw in the refrigerator. This could take 6-8 hours. There are some more tips on thawing in my article Thawing Meat.
When you are ready to cook, remove plastic wrap. Here's how to reheat:
Indoor oven. Paint the meat with sauce on both sides. Wrap the meat in two layers of foil being careful not to puncture the foil. Place the foil wrapped fully thawed meat in a baking pan or cookie tray. Heat oven to 250°F. Any hotter and the meat will shrink and get tough. Bake in foil on middle rack for one hour. Unwrap and broil on one side for 5-10 minutes with the door open and the light on until sauce begins to bubble. We leave the door open so the thermostat will not turn off the broiler. Do not walk away from the oven because sauce can go from bubbly to carbon black in minutes. Turn the ribs over and broil for a few more minutes until sauce is bubbly.
Gas grill. If you don't have a good oven thermometer, get one. Paint the meat on both sides with sauce. Heat grill to 250°F with the lid closed. On a gas grill this is probably about medium. Bake in the foil for about one hour. Unwrap and grill directly over flames for 5-10 minutes on each side until bubbly. Watch them so they don't burn.
Charcoal grill. Start about 20 briquets in a chimney, and when they are white, push them to one side for indirect heating. Same procedure as above.
Microwave. You can reheat in the microwave just fine, but I prefer the oven or grill. The advantage of the microwave is speed. Microwaves cook differently by getting the water in the meat all excited and essentially steam the meat from the inside, so if you go too long, it can make meat mushy. Meanwhile the fats and sauce can start popping making a mess in the oven. You can prevent this by keeping them in plastic wrap or a plastic container, but I don't like to use plastics in the microwave. I have not seen indisputable proof, so my behavior could just be superstition, but I have read enough that I am concerned that microwaves release compounds in some kinds of plastics that get into the food and could be harmful. Microwaves can also make the sauce runny while dry heat ovens and grills firm the sauce up and caramelize the sugars. It's hard to give you precise times for your microwave, start at about 1 minute and touch them to see if they're ready.
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The Smokenator:
A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
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