Baby Back Ribs (Reynold’s Wrap) is one of my favorite ways to cook ribs because the foil keeps everything so tender and juicy! Preheating your grill to medium is the perfect first step to getting that beautiful caramelization.
What makes these ribs special is that wonderful brown sugar and paprika rub that caramelizes as they cook, creating the most delicious crust. The garlic powder and black pepper add just the right amount of savory depth to balance all that sweet goodness.
I love serving these ribs at family gatherings because everyone always comes back for seconds, and there’s something so satisfying about sharing a meal where folks can pick up their food with their hands and enjoy every last bite. These ribs have made so many memories around my dinner table over the years!
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Baby Back Ribs (Reynold’s Wrap)
Ingredients
- 3 pound Pork
- 1 tablespoon Brown Sugar
- 1 tablespoon Paprika
- 2 teaspoon Garlic Powder
- 1.5 teaspoon Black Pepper
- 0.5 cup Water
- 1.5 cup Barbecue Sauce
Instructions
- Preheat Grill to medium.
- Lay 2 sheets (18″x24″ each) Heavy Duty Reynolds Wrap aluminum foil on counter.
- Center half the ribs in a single layer on each sheet of foil.
- Combine sugar and seasonings, rub over ribs.
- Bring up foil sides.
- Double fold top and one end to seal packet.
- Pour in 1/4 cup water.
- Double fold remaining end, leaving room for heat circulation inside.
- Repeat to make two packets.
- Grill 45-60 minutes in covered grill.
- Remove foil, place ribs on grill.
- Brush ribs with your favorite barbeque sauce.
- Continue grilling, 10-15 minute Brushing with sauce and turning every 5 minutes.
- OVEN: Make packets as directed.
- Preheat oven to 320F Place on a cookie sheet and bake for 2 hours Slice open tops of packages (watch for steam) and brush sauce on.
- Place back in oven for 15 minutes.
