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.
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Featured Review
Excellent! This will be our baby back rib recipe from now on! Thank you for sharing this!
~ Jill
About the Ribs
The grilling season has begun as the summer sun rises in the sky. And sometime during that season… You 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.
Perfect for any sunny weekend.
Why are you grilling the baby back ribs in foil?
I love grilling ribs in foil. It absolutely traps that juicy flavor. Even though it seems unorthodox to diehard grilling fans, it’s absolutely delicious! It cuts grilling time by more than half. And I do grill them directly at the end to get that beautiful char.
Do I have to make my own dry rub? Would a wet rub not be better?
While grill enthusiasts debate which rub to use—Memphis or Kansas City Style, wet rubs or dry rubs—we’ve been happily making ribs with a dry rub for quite some time. While, honestly, they are both fantastically delicious, we prefer the dry rub when grilling with foil packets. We like the crust it develops and the enhanced flavors.
If you already have a favorite dry rub blend, go ahead and use that!
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.
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
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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 to low heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil. If your ribs run on the small side — decrease the cooking time and if they are extra meaty and large, increase 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.
Nutrition
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!
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!!