Your neck is flexible and supports the weight of your head, so it can be vulnerable to injuries and conditions that cause pain and restrict motion. Neck pain causes include: Muscle strains. Overuse, such as too many hours hunched over your computer or smartphone, often triggers muscle strains.
The next option you have is reheating the leftover pork ribs using the oven. If you are using this method, preheat the oven to about 225 to 250 degrees Fahrenheit. That is the medium heat, higher heat will reheat the meat faster but could make it dry.
Instructions. 1  Peel the thin membrane off the back of the ribs. 2  Make the marinade by whisking together 1 cup of BBQ sauce with the brown sugar and. 3  Worcestershire sauce.  Toss the ribs to ensure they are completely coated in the 1  marinade. Fill water bath with water and set sous vide to and set the temperature to 160F. Place the ribs in a food safe bag and vacuum seal the bag. Make sure they are lined up side by side and not stacked or piled. Place the meat in the water bath and cook sous vide for 18 hours. Preheat oven to 425F. Remove the bags of ribs from the sous vide water bath. Cut open the bags and, using tongs, remove the ribs. Place them on a broiling pan. Brush the ribs with some of the remaining BBQ sauce and put them in the oven for 5 minutes.