Prep 20 mins
Cook 1 hr 30 mins
From a Reynolds Foil cookbook. THE REYNOLDS KITCHENS TIP: Three or four ice cubes may be substituted for the water in each packet of ribs, if desired. USES: 2 sheets (18x24-inches each) Reynolds Wrap Heavy Duty Aluminum Foil
- PREHEAT grill to medium OR oven to 450°F.
- CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.
- BRING up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.
- TO GRILL: Place rib packets in covered grill and grill 45 to 60 minutes. Remove foil; place ribs on grill
- BRUSH ribs with barbecue sauce. CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
- TO BAKE: Place rib packets on a cookie sheet and bake in oven 45 to 60 minutes. Remove foil; place ribs on broiler pan. BRUSH ribs with barbecue sauce. BROIL 4 to 5 inches from broiler, 10 to 15 minutes, brushing with sauce and turning every 5 minutes.
Loved them! Very tender ribs also!
Everyone called it the best ribs ever. The combination of first the great rub, then cooking in foil, and finally adding sauce is amazing. Thank you so much for posting it!
MMMMMMM GOOD!!!! I chose this bbq rib recipe for two reasons, it was quicker than any of the others and because of the foil it would keep the grill cleaner a little longer, as DH had just cleaned it. But then it had to turn out soooo GOOD! I didn't even cook it right, I didn't read the part right about turning and adding bbq sauce every 5 minutes, so we just added it the last 15 minutes once, without turning and it was still finger lickin' good, (literally). Thanks for sharing!