I've seen numerous online recipes for ribs stating to either 1) cover the ribs in foil 2) cover the baking sheet the ribs are on in foil
Which will yield the most tender ribs?
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I doubt you would find a significant difference as long as option 2 means placing the ribs on the pan and putting foil over the ribs...and, it was sealed tightly, but Meathead Goldwyn suggests wrapping the meat itself. The idea is that you are creating more of a braising environment. The wrap also significantly reduces evaporative cooling from the surface of the meat. This helps in being able to more consistently predict time until they are done.