Cold ribs are like cold pizza -- not my thing. Hubby doesn't mind, but I do.
When microwaving leftovers like ribs, chicken, and other foods that you can't stir, I've learned I get better results with a gradual warm-up -- heat for a short time, let rest a minute or so, rearrange food if I can, heat a bit longer, rest, repeat. This reduces the chance the ends will get too hot and dry out while the middle is still cool or just barely warm.
Another thing is to wrap foods like ribs and dogs in a damp paper towel before microwaving.
I also will steam ribs over (not in) simmering water. This works nicely especially when I need to reheat more than just a couple-three pieces. When the surface of the ribs has gone from damp from condensation to mostly dry, the ribs are warm enough. This is similar to the crutch method others have mentioned already.
When microwaving leftovers like ribs, chicken, and other foods that you can't stir, I've learned I get better results with a gradual warm-up -- heat for a short time, let rest a minute or so, rearrange food if I can, heat a bit longer, rest, repeat. This reduces the chance the ends will get too hot and dry out while the middle is still cool or just barely warm.
Another thing is to wrap foods like ribs and dogs in a damp paper towel before microwaving.
I also will steam ribs over (not in) simmering water. This works nicely especially when I need to reheat more than just a couple-three pieces. When the surface of the ribs has gone from damp from condensation to mostly dry, the ribs are warm enough. This is similar to the crutch method others have mentioned already.
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