Texas-Style Barbecue Ribs

2 sheets (12 x 30-inches each) Reynolds Wrap®
    Heavy Duty Aluminum Foil
3 pounds baby back pork ribs
1 tablespoon packed brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
1 1/2 teaspoons pepper
1/2 cup water
1 1/2 cups barbecue sauce

PREHEAT grill to medium (350° to 375°F) OR oven to 400°F.

CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.

BRING up foil sides. Double fold top and one end to seal packet. Through open end, add 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets.

GRILL 45 to 60 minutes in covered grill. Remove foil; place ribs on grill OR BAKE 45 to 60 minutes on a cookie sheet in oven. Remove foil; place ribs on a broiler pan.

BRUSH ribs with barbecue sauce. CONTINUE GRILLING OR BROILING 4 to 5 inches from broiler, 10 to 15 minutes, brushing with sauce and turning every 5 minutes.

REYNOLDS KITCHENS TIP: Three or four ice cubes may be substituted for the water in each packet of ribs, if desired.

Servings: 5

Nutrition Information: (Per Serving) calories 562 grams fat 40 % calories from fat 66 milligrams cholesterol 155 milligrams sodium 746 grams carbohydrates 14 grams protein 34

Recipe and photograph courtesy of Reynolds Kitchens.