Grilled and Tender Foil Wrapped Baby Back Ribs
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Learn how to make deliciously Tender and Juicy Foil Wrapped Baby Back Ribs on the grill this summer! It’s grilling season and nothing says BBQ quite like a fall-off-the-bone pork baby back ribs made with a homemade dry rub and a mouthwatering basting sauce.
⭐⭐⭐⭐⭐ “Excellent! This will be our baby back rib recipe from now on! Thank you for sharing this!” – Reader Review
About the Ribs
The grilling season has begun as the summer sun rises in the sky. And sometime during this season, you just might have some delicious baby back ribs on your mind. Me too.
These melt-in-the-mouth baby back ribs, made with a homemade dry rub and a wonderful basting sauce, are oh-so-juicy and delicious.
Perhaps serve some Grilled Elotes, Baked Beans, Coleslaw, or Skillet Cornbread on the side… not to mention a plethora of grilled veggies mixed together with a vinaigrette that would serve as a giant salad. For a quick, hands-off side, try these Crispy Air Fryer Potatoes!
Perfect for any sunny weekend.
What I Love About These Ribs
- Tender Every Time: The foil packet locks in moisture, ensuring ribs that are never dry.
- Minimal Effort: Once wrapped, they grill mostly hands-off.
- Customizable Flavor: Keep it classic, or change up the rub and glaze to match your taste.
- Crowd-Pleasing: Few things say summer quite like a rack of ribs hot off the grill.
Ingredients
- Baby Back Ribs - about 2 racks (remove membrane for best results)
- Dry Rub - brown sugar, paprika, garlic powder, onion powder, cayenne, salt, pepper, or you can use your favorite spice rub or easy dry rub.
- Apple Juice + Water - adds steam and sweetness inside the foil packet
- Basting Sauce - your favorite BBQ sauce or a simple homemade glaze
(Full amounts in the recipe card below.)
How to Make Foil Wrapped Baby Back Ribs
1. Prep the Ribs
- Remove the thin membrane from the back of the ribs. This helps the seasoning penetrate and keeps the ribs tender.
- Rub generously with dry rub. Cover and refrigerate for at least 1 hour, or overnight for a deeper flavor.
2. Wrap in Foil
- Place ribs on a double layer of heavy-duty foil, meat side up.
- Add a splash of apple juice and water.
- Seal tightly to form a packet.
3. Grill Until Tender
- Preheat grill to medium (about 375°F).
- Place foil packets directly on the grates and grill for about 1 hour, turning halfway.
- Ribs should reach an internal temp of 190-203°F for fall-off-the-bone texture.
4. Baste & Finish
- Carefully open foil (watch the steam). Discard excess fat and liquid.
- Brush ribs with BBQ sauce and return to grill, bone side down.
- Cook 10-12 minutes uncovered, basting and caramelizing the sauce.
5. Rest & Serve
- Let ribs rest for 5-10 minutes. Slice between bones and serve warm with extra sauce.
Variations
- Spicy Kick: Add chipotle powder or cayenne to the rub.
- Smoky Sweet: Use smoked paprika and brush with a honey-bourbon glaze.
- Citrus Twist: Swap apple juice for orange juice.
- Oven Method: Bake foil-wrapped ribs at 300°F for 2-2½ hours, then finish under the broiler with sauce.
Serving Ideas
Pair these ribs with:
Storing & Reheating
- Refrigerate: Store leftovers in an airtight container for 3-4 days.
- Freeze: Wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a 350°F oven (covered with foil) for 20 minutes, or reheat on the grill until hot.
How to Remove the Membrane from Baby Back Ribs
Before grilling, it's important to remove the thin, silver-white membrane (also known as the silver skin) from the bone side of the ribs. This layer doesn't soften during cooking and can become tough and chewy. Removing it helps the ribs cook more evenly and allows your rub or marinade to better flavor the meat.
Here's how to do it:
- Flip the ribs over so the curved side is down, and you’re looking at the bone side.
- Find the membrane-it looks like a thin, papery layer stretched over the bones.
- Slide a knife or the tip of a spoon under the membrane near one end to loosen it. Starting near a bone edge makes it easier.
- Use a paper towel to grip the loosened edge-it can be slippery.
- Gently pull the membrane away from the ribs. It often comes off in one piece, but don't worry if it tears. Just start again from a new edge and keep peeling until it's all removed.
Tip: If you’re buying from a butcher, you can ask them to remove it for you.
Recipe FAQs
Yes, it’s highly recommended. The membrane (or silver skin) on the back of the ribs doesn't break down during cooking and can turn tough and chewy. Removing it helps the meat cook more evenly, allowing your rub and flavors to permeate the rib meat fully.
Absolutely! If you don't have access to a grill, bake the foil-wrapped ribs in a 300°F oven for about 2.5 hours, then finish them under the broiler or on a grill pan to caramelize the sauce.
Tenderness is key. The meat should shrink back slightly from the bone ends and be fork-tender. You can also use a thermometer-ribs are typically done when they reach an internal temperature of about 190°F to 203°F.
Yes! These ribs are great for entertaining. You can cook them ahead, keep them wrapped in foil in the fridge, and then reheat on the grill with sauce to finish just before serving.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Easy Instant Pot Ribs with Apple Cider Vinegar
- Herby Grilled Sausage with Peppers and Onions
- Best Homemade Grilled Homemade Hamburgers Recipe
- Grilled Summer Vegetables with Burrata
- Authentic Grilled Elote Mexican Street Corn
- Chicken Perloo Rice
- Grilled Teriyaki Chicken Skewers
- Seattle-Style Hot Dog (The Iconic Cream Cheese Dog)
- Grilled Zucchini Corn Salad
- Easy Black Bean Burger Recipe
- Easy BBQ Chicken Skewers
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Foil Wrapped Baby Back Ribs
Ingredients
For the Dry Rub
- 2 tablespoons kosher salt
- 2 tablespoons firmly packed dark brown sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dry mustard powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 3/4 cup apple juice
For the Ribs
- 2 racks baby back ribs each 2½ to 3 pounds
Instructions
- Make the dry rub. Mix together salt, sugar, paprika, oregano, garlic powder, dry mustard, cumin, cayenne, thyme, onion powder and black pepper in a bowl. Reserve 2 tablespoons of the rub and set aside.
- Remove the membrane from the back of each rack of ribs. I find it easiest to catch the membrane with a knife and pull it off with a paper towel.
- Rub the baby back ribs all over with the the dry rub. Chill overnight.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- To make the basting sauce, whisk together 1 teaspoon salt, the reserved dry rub, the apple juice and 3/4 cup water in a bowl. Set aside.
- Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each rib rack in its own packet.
- Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed. Occasionally, turn the packets over for even cooking, making sure not to pierce the foil. If your ribs are on the small side, decrease the cooking time; if they are extra meaty and large, increase the cooking time by 5-10 minutes. You want a fork-tender rib at the end of about an hour that is just pulling away from the bones.
- Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.
- Baste the ribs with the basting sauce. Return the ribs to the grill, bone side down. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes. Continue basting with the sauce several times.
- Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm.
Notes
- Membrane: For the most tender ribs, remove the thin membrane from the back before adding the rub.
- Dry Rub: Make ahead and keep extra in a sealed jar for future grilling.
- Foil Wrapping: Double-wrap with heavy-duty foil to prevent leaks.
- Grill Temps: Aim for about 375°F. Ribs are tender when internal temp reaches 190-203°F.
- Make Ahead: Cook foil packets, cool, and refrigerate up to 24 hours. Reheat on the grill with the sauce.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can I substitute the dry mustard with regular yellow mustard?
Yes you can— it works great!
Stephanie,
Your recipe is to preheat your barbecue between 350° and400° for the ribs. Then you stay that should be turned to low or medium when you’re placing the ribs on the barbecue.
Just for my clarity can you tell me what temperature I should be cooking the ribs at after the barbecue is preheated?
Love your recipes!
Hi Jim! Yes — you want to grill the ribs over direct medium heat for the entire time. I like to keep the lid closed for most of the time, only opening when I turn the packet over. Thank you so much for kind words!
The ribs did fall off the bone! I didn’t make the sauce though but they were excellent! Thanks for sharing
I have a big smile right now, because I love that you noticed they really do fall of the bone! Thank you so much for trying them and letting me know how you like them!
How would it be if I were to sub pineapple juive for the apple juice ?
Hi Lucy- I’ve never tried that but it sounds like a really delicious idea!!
I do not have any juice, what can I substitute for the apple juice?
Hi Barb, You can use orange juice or even water to replace the apple juice. Some have tried apple cider vinegar, but it does give it a more tart flavor.
So good!
Easy and good!
Excellent! This will be our baby back rib recipe from now on! Thank you for sharing this!
You’re welcome, Jill! I’m so glad you liked them!!
Hmmm might leave out the cumin gives it a funky taste. I had mine with favourite bbq sauce, hubby’s and was plum sauce Packet dinner with sliced potatoes and asparagus too. Very tender it’s a keeper thank you!!!
We have the ribs rubbed down and will cook tomorrow. Can’t wait.
So smart to give the flavors all that time to be delicious! Have fun grilling — and thanks for sharing!!
Ribs were delicious! We loved them
So glad to hear that! Ours our chilling tonight ready for the grill tomorrow 😍.
Excellent. My family devoured them.
Thank you, Karen! So glad your family liked them!!
Without a doubt the VERY best ribs ever.
Yay!! So glad you liked them!!