Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.

Recipe Summary

prep:
15 mins
cook:
1 hr 35 mins
additional:
35 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.

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  • Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

  • Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.

  • Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.

  • Serve with additional barbecue sauce as desired.

Tips

REYNOLDS KITCHENS TIP:

Want that prize-winning ribs taste, but without spending hours over a hot grill? All you have to do is pull out your heavy duty aluminum foil! Wrapping the ribs in foil helps keep all of the flavor right where you want it: in the ribs! Plus, cooking these in foil packets will help keep your grill clean. That way you can enjoy these delicious, tender and juicy ribs without any worry of a sticky mess to clean up later.

Nutrition Facts

1007 calories; protein 43.4g 87% DV; carbohydrates 17.2g 6% DV; fat 83.9g 129% DV; cholesterol 186.4mg 62% DV; sodium 1053.8mg 42% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2014
Excellent - they were "fall off the bone" good. Read More
(25)

Most helpful critical review

Rating: 3 stars
06/12/2017
I made it in the oven... only 1.5 hours and meat was a little tough and there was way to much paprika. Will not make again. If I do will be making drastic changes. Read More
(1)
50 Ratings
  • 5 star values: 42
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/03/2014
Excellent - they were "fall off the bone" good. Read More
(25)
Rating: 5 stars
07/09/2014
Well I used the aluminum foil but that is it!!! I used 2 slabs of baby back ribs and cut into 4 sections. I removed the membrane! Brushed with Baby Rays Barbecue Sauce and put each section into aluminum foil in the fridge over night! Next day I put the ribs in the oven for 2.5 hrs on 300 degrees on a cookie sheet! When done I simply put them on the grill for 5 minutes to give that barbecued flavor! Simply fell off the bone! And absolutely no mess!! Soo good!!! Read More
(15)
Rating: 4 stars
06/21/2016
As they were sealed in foil and cooked by indirect heat I saw no need to use the Grill (where maintaining a set heat requires a tad more attention than an oven). So I used the oven (set on bake initially and broil for the finish). They came out "fall off the bone good." Read More
(14)
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Rating: 5 stars
08/28/2014
YUM!!!! I Don't have time to cook during the week so I used this rub on 4 meaty boneless chuck ribs & let them rest on the counter for about 15 minutes. Then I cooked them with olive oil on the George Foreman Grill. They cooked to perfection in about 15 minutes or so. I served them with our favorite BBQ sauce on the side but they were juicy tender & delicious on their own. Read More
(5)
Rating: 5 stars
05/06/2016
Best short rib recipe that exists in the planet. Super juicy. Very accessible ingredients and cheap. After the ribs are cooked I like to roast them directly on the grill for about 15-20 minutes. Read More
(5)
Rating: 5 stars
03/16/2015
Very good! Some of the best I've had or made. I followed the recipe almost exactly. Changes I made as follows: hot smoked paprika and chipotle chili powder were substituted. Also the recipe didn't specify but I cooked mine over lump charcoal two towers of coals each an hour apart. Read More
(4)
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Rating: 5 stars
05/28/2018
Awesome! Made this for a last minute get together with my parents and everyone was amazed. I did a few things different but the cooking instructions were exactly as described. I did use my own marinade and let them marinade for 6 hours before cooking. Marinade made with two bottles of Guiness paprika tamerik garlic pepper BBQ sauce and A1. Then cooked in BBQ with the ice cubes as instructed. Then at the end hit it with some BBQ sauce and cooked for 5 minutes on flame. Amazing. I originally wanted to keep checking it to see if it's cooking but I put it on the BBQ in foil off flame at 400 degrees and didn't touch it for 1 1/2 hours. It was perfect. I used a 4 burner BBQ and just ignited the left and right burners and put the aluminum foil wraps in the middle off flame. Then added the BBQ at the end blacking it for 5 mins. Da Bomb Read More
(4)
Rating: 5 stars
05/26/2016
I made the short ribs a few weeks ago and they were amazing! Today I used the same recipe and technique to make pork tenderloin and holy cow. It was fantastic! Read More
(2)
Rating: 5 stars
07/06/2014
My husband has not stopped raving about this recipe! The ribs were melt-in-your-mouth tender. The rub was not overpowering and added just the right amount of kick. You knocked this out of the park! Will definitely make this again!!!! Read More
(2)
Rating: 3 stars
06/12/2017
I made it in the oven... only 1.5 hours and meat was a little tough and there was way to much paprika. Will not make again. If I do will be making drastic changes. Read More
(1)