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2 sheets (18x24-inches each) REYNOLDS WRAP® Heavy Duty Aluminum Foil
3/4 cup BULL'S-EYE® Original Barbecue Sauce
2 tablespoons orange marmalade
2 teaspoons hot pepper sauce
4 pounds pork baby back ribs
PREHEAT grill to medium heat. Mix together barbecue sauce, marmalade and pepper sauce until well blended; set aside.
CUT ribs into 2- or 4-rib sections. Center half of the ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
BRING up long sides of foil. Double fold top and one end to seal. Pour 1/4 cup water (or 3 to 4 ice cubes) into foil packet through opening on side. Double fold remaining end, leaving room for heat circulation inside packet. Repeat with remaining ribs to make 2 packets.
GRILL covered 45 minutes or until ribs are cooked through. Remove from foil. Make drainage holes in a sheet of Reynolds Wrap Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place ribs on foil. Brush ribs with barbecue sauce mixture.
CONTINUE GRILLING uncovered an additional 10 to 15 minutes; turning every 5 minutes and brushing with the remaining sauce.