Cornmeal and Green Peppercorn Crusted Spareribs Recipe

Once cooked, let the spareribs cool to room temperature, then refrigerate them for at least 2 hours, or ideally overnight. If refrigerating overnight, let the ribs sit out at room temperature for 1 hour before you plan to reheat them.

To serve, remove the ribs from their foil wrapper. Carefully scrape off the existing crust and set it aside; you'll use it again shortly. Reheat the ribs, meat side down, over a medium-low (350 degree) direct gas or charcoal grill fire until they're nicely browned, which should take about 5 to 8 minutes.

Flip the ribs and pat or sprinkle about half of the reserved crust onto the meat (you can discard any remaining crust). Continue to cook until the ribs are hot through, another 3 to 4 minutes.