"AG" > wrote in message
...
> I have been trying various methods of reheating ribs and pulled pork.
> Microwave covered and uncovered
> oven covered and uncovered at various temps and times
> so far I have been unsatisfied with the way each comes out
> suggestions?
>
> ag
>

I have found the best way is a slow, slow and moist
reheat. I usually put the cold ribs on a cooling rack
in a large rectangular aluminum pan. I run about an
inch of water in the bottom of the pan. This provides
some moisture. I then put the pan in the oven at about
325 degrees, uncovered, and let it go for an hour to
an hour & a half. If you like sauce, paint some on
during the last half hour or so. Flip the ribs a couple
of times during the process. Basically, gentle, moist
heat seems to be the best course of action. This also
works well with chicken, I have found.

For pulled pork or beef, I put it in a large pan or
dutch oven, and actually add a bit of water, maybe a
cup, no more. Again, slow heat, around 300 or so,
for as long as it takes. After an hour or so, you can
add in some sauce if you like. You can also use a
crock pot, with similar results.

--
Tank

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