Saucy Foil-Pack Barbecue Ribs

80 8 servings, 1/8 recipe (120 g) each
Recipe By
(15) 15 Reviews
Prep Time
Total Time

8 servings, 1/8 recipe (120 g) each

A little sweet heat works its magic while these grill, producing flavourful barbecue ribs with a zing of citrus. Using a foil-pack ensures these pork ribs are juicy and tender.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Mix first 3 ingredients until blended.
  • Place half the ribs in single layer in centre of large sheet of heavy-duty foil. Bring up long sides of foil. Double fold short ends to seal, leaving top open. Place 3 or 4 ice cubes in packet. Double fold top to seal, leaving room for heat circulation inside. Repeat to make second packet.
  • Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; place on barbecue grate. Brush with barbecue sauce mixture. Grill 10 min., turning occasionally and brushing with remaining barbecue sauce mixture.

Fruity Barbecue Sauce

For a sweet variation, brush cooked ribs with a mixture of 1/4 cup each Bull's-Eye Barbecue Sauce or Kraft Original BBQ Sauce, Heinz Tomato Ketchup and Kraft Pure Apricot Jam for the last 10 min. of the grilling time.


Prepare using Kraft Original BBQ Sauce.


  • 8 servings, 1/8 recipe (120 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (120 g) each
Calories 330
% Daily Value
Total fat 20g
Saturated fat 8g
Cholesterol 100mg
Sodium 380mg
Carbohydrate 11g
Dietary fibre 0g
Sugars 9g
Protein 26g
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • schollies |

    Family really enjoyed this recipe. Because I only had side ribs that's what I went with. As usual no ice in the freezer either so I added some chicken broth for the liquid. Also had to modify the sauce by using regular bbq sauce mixed with sweet'n sour bbq sauce. I get irritated by people that modify recipes to this extent but I also didn't have any marmalade so I used blackcurrant jam. Technique for this dish was easy and very pleased with how it can be varied with different flavour profiles and still be delicious.

  • maggiemaew |

    the best ribs ever

  • dodo71 |

    I still boiled my meat first as always, don't need the fat but was good and would make it again.