Can you re-cook ribs to make them more tender? Yes, Here's How

A common culinary challenge is ending up with tough ribs, but this is not the end. Research indicates that tough ribs can be rescued by re-cooking with the correct techniques. By applying these methods, you can transform a disappointing meal into a delicious success.

Quick Summary

This guide provides several methods for re-cooking ribs to achieve tenderness. Learn the low-and-slow techniques that add moisture and heat to make ribs tender, whether in the oven, grill, or slow cooker. Resolve tough ribs and achieve juicy, succulent results.

Key Points

• Add Moisture: Add liquid and seal tightly to create a steamy environment.

• Go Low and Slow: Reheat the ribs at a low temperature for an extended period.

• Remove the Membrane: Peel the tough membrane from the bone side of the ribs.

• Use the Right Tool: Use the oven, a slow cooker, or a grill with indirect heat.

• Finish with a Glaze: A quick broil or grilling with BBQ sauce adds flavor.

• Be Patient: The re-cooking process requires time.

Tough, chewy ribs are a common problem. This happens because the connective tissue and collagen did not break down into tender gelatin. Fortunately, this can be fixed by applying a low-and-slow cooking method, which provides an opportunity for the meat to soften.

Why Your Ribs Came Out Tough

Understanding why ribs are tough can prevent this from happening again. Tough ribs typically result from a few common mistakes:

• Insufficient Cooking Time: Connective tissue needs extended heat to break down.
• High-Heat Cooking: High temperatures cause muscle fibers to contract and push out moisture, resulting in dry, tough meat.
• Membrane Not Removed: A thin, silvery membrane on the bone side prevents flavor from penetrating and makes the texture unpleasant.

The Best Methods to Re-Cook Ribs for Tenderness

Several methods can re-cook ribs, each adding moisture and cooking at a low temperature to break down the tough fibers. The goal is to braise them with added liquid until the desired tenderness is achieved.

The Low-and-Slow Oven Method

This method is reliable for salvaging ribs. It creates a steamy, enclosed environment to rehydrate the meat.

Instructions:

1. Preheat the oven to 250°F to 275°F.
2. Lay out a large sheet of aluminum foil. Add liquid, like apple juice or beef broth, onto the foil before placing the ribs on top.
3. Place the rack of ribs on the foil and wrap it tightly, sealing the edges.
4. Place the foil-wrapped ribs on a baking sheet and cook for 1 to 2 hours, or until a knife slides easily into the meat. For very tough ribs, this may take longer.
5. Unwrap the ribs, brush with a glaze or BBQ sauce, and broil for a few minutes until the sauce caramelizes. Watch closely to prevent burning.

The Slow Cooker Method

This hands-off method is excellent for re-cooking tough ribs.

Instructions:

1. Cut the rack of ribs into smaller sections that fit in the slow cooker.
2. Add a cup or two of liquid to the bottom of the slow cooker. This could be BBQ sauce, broth, or a mixture of apple cider vinegar and water.
3. Place the ribs in the slow cooker, cover, and cook on low for several hours, typically 2-4 hours, until the meat is tender.
4. Remove the ribs and finish them on the grill or under the broiler to crisp the exterior.

The Re-Steam Method (for the Grill)

This indirect heat method works perfectly.

Instructions:

1. Prepare the grill for indirect cooking by lighting only one side and leaving the other off. The temperature should be 250-275°F.
2. Wrap the ribs tightly in heavy-duty foil, adding a splash of liquid inside as with the oven method.
3. Place the wrapped ribs on the unlit, cooler side of the grill and cook for 1 to 2 hours.
4. Remove the ribs from the foil, apply a final glaze, and place them over the direct heat for a few minutes to caramelize the sauce. Be careful not to burn them.

Method Comparison: Rescuing Tough Ribs

Method	Tenderizing Mechanism	Time (Approx.)	Pros	Cons
Oven (Low & Slow)	Enclosed steam and low heat break down collagen.	1–2+ hours	Consistent, hands-off, great for multiple racks.	Requires oven space, less “charred” finish unless broiled.
Slow Cooker	Moist, low heat for extended periods.	2–4 hours	Very hands-off, ultra-tender results.	Can result in a stew-like consistency, no crisp exterior.
Grill (Indirect Heat)	Steam from liquid at low, stable temperature.	1–2+ hours	Adds a smoky flavor if using a smoker or grill with wood chips.	Less precise temperature control than an oven.

Tips for Maximizing Tenderness on the Re-cook

• Acidic Liquid: Introduce apple cider vinegar, beer, or pineapple juice inside the foil packet or slow cooker to help break down the connective tissue.
• Tight Seal: Use a tight seal whether using foil or a slow cooker to trap steam and moisture. Leaks will dry out the ribs.
• Patience: The re-cooking process needs time. Don't rush it by increasing the heat.
• Don’t Forget the Membrane: Check for and remove the membrane on the underside of the ribs.
• Finish Strong: A final sear on the grill or under the broiler with BBQ sauce adds texture and flavor.

Conclusion

Re-cooking tough ribs is possible. By re-introducing moisture and heat, you can transform the meal. The oven, slow cooker, and grill all offer effective paths. Remember to be patient. With a little effort, the second attempt will be a triumph, and the results will be delicious.

For more expert techniques on oven-cooked ribs, consult this guide from The Kitchn.

Frequently Asked Questions

How do you fix ribs that are tough and chewy?

Re-cook tough and chewy ribs using a low-and-slow, moist-heat method. Wrap them in foil with liquid, and bake in a 250-275°F oven for 1-2 hours until tender.

Can you put cooked ribs back in the oven?

Yes, you can and should put cooked ribs back in the oven if they are still tough. The oven's low, consistent heat is excellent for reheating and tenderizing ribs by wrapping them securely in foil with some moisture.

What temperature do you cook already cooked ribs?

When re-cooking ribs, a low temperature of 250°F to 275°F is ideal. This allows the connective tissues to break down without drying out the meat.

Why are my ribs dry after cooking them?

Ribs become dry because they were cooked too fast at too high of a temperature. Use low and slow heat.

Can I use a pressure cooker to tenderize tough ribs?

Yes, a pressure cooker is a fast and effective way to tenderize tough ribs. The high-pressure steam speeds up the process.

Do I need to add liquid when re-cooking ribs?

Yes, adding liquid (such as apple juice, beer, or broth) is essential. It creates a moist, steamy environment inside the foil or pot, which is necessary to rehydrate the meat and break down tough collagen.

How do I add sauce to reheated ribs?

After the ribs have been re-cooked and are tender, unwrap them, brush with your favorite BBQ sauce, and place under the broiler for a few minutes. This caramelizes the sauce. Watch to prevent burning.