For a long time, I struggled with a way to reheat barbecue. The microwave was TOO fast, the oven too slow. And when it comes to reheating baby back ribs that take about six hours to cook on the smoker. Rushing the reheating process in the microwave can have less than appetizing results.
For this method, we defrosted previously vacuum-sealed baby back ribs in the refrigerator. If you barbecue often and wind up with leftover there is one essential accessory, a vacuum sealer.
If you don’t know what sous vide is, it’s a cooking method that uses circulating hot water to cook the food sealed in a vacuum-sealed bag. The bubbling water, set to a pre-set temperature, can not get the food any hotter. The food will not burn or, get overheated. For our purposes, we use an electric stove and a roasting pan filled with water.
If you have a roasting pan and your barbecue is vacuum-sealed you have all you need to Sous vide reheat ribs.
What You Will Need
- A roasting pan
- Instant read thermometer
- Vacuum sealed baby back ribs (thawed)
Step 1: Defrost the Ribs
Here the rack of baby backs are defrosting in the refrigerator. I had them in my freezer for a few months.
Step 2: Position the Roasting Pan over Two Burners/Elements on the Stove.
Step 3: Add Water to the Roasting Pan
Step 4: Set the Stove to Medium Temperature. Heat the Water to Bubbling.
The goal is to get the water to a just before boiling. A gentle bubbling is best.
Step 5: Set Ribs in Pan. Weigh Down
If the ribs need more water it’s okay to add it. We want the ribs to be submerged in the water. The curve of the rib bones should be facing down to make consistent contact with the water at the bottom of the pan. Use a weight or two to hold down the ribs if needed.
Step 6: After Reheating 20 Minutes, Check Internal Temperature Between Rib Bones.
There should be some extra width of bag sticking out of the roasting pan. We’ll use this extra width to allow us some space to get the instant-read thermometer in between the ribs to check the meat temperature without letting water in the bag of ribs. When the ribs get to 165 internal (in a few places) it’s time to take them out. Be careful, the water and the package of ribs will be hot.
Step 7: Serve the Baby Back Ribs
Cut the bag open, slice the ribs and enjoy.
Step 8: Enjoy