Help with Ribs
As has been stated above. Or, when I have leftovers, I'll pour a bit of water (Mixed with bbq sauce) in the bottom of a pan, cover with foil and slowly bring up to temp. The liquid on the bottom makes them nice and juicy. Plus you have what's almost like and Au Jus to pour over them.
Sure, but success might depend on your original technique. A lot of the "expert" recipes, which I agree with, suggest cooking ribs low and slow with a dry rub. If you want to add a BBQ sauce, do so at the end because most sauces have a lot of sugars in them, so you want it to caramalize, but not burn.
Thus if you do want to lather with a nice sauce, you might wait until day 2 when you are re-upping the heat. You'd then avoid overcooking/caramelizing the sauce. Otherwise, the rib meat should be fine.