Go Back Email Link
–+ servings
Cut grilled and seared back baby ribs on a wooden parchment lined serving tray with fresh rosemary on the side.
Print Recipe

Foil Wrapped Baby Back Ribs

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 baby back ribs made with a homemade dry rub and a mouthwatering basting sauce. 
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Servings: 6 servings
Calories: 148kcal
Author: Stephanie Wilson

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.

Nutrition

Calories: 148kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 2361mg | Potassium: 192mg | Fiber: 1g | Sugar: 7g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg