Help with Ribs
I plan on serving some pork ribs for the 4th of July and was wondering if you can grill them the day before and somehow keep them overnight to re-heat and server the next day? With a favorable outcome
Does anyone have experience with this?
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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.
No reason in the world you can't cook and reheat. But I presume you know that ribs are not grill meat like steaks. The meat's tough, and needs slow, low- heat cooking to tenderize.
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.