4 lb. (1.8 kg) pork baby back ribs
1 cup Bull's-Eye Sweet & Sticky Barbecue Sauce, divided
1/2 cup water
Heat barbecue to 375 degrees F. Use fork to gently lift and peel membrane (silverskin) from backside of each rack of ribs; discard. Place ribs in shallow dish; brush with 1/2 cup barbecue sauce. Refrigerate 30 min. Place half the ribs in single layer on sheet of heavy-duty foil. Bring up long sides of foil, then double fold both short ends to seal, leaving top open. Pour 1/4 cup water into packet. Double fold top to seal, leaving room for heat circulation. Repeat with remaining ribs on second sheet of foil. Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. Return ribs to barbecue; brush evenly with half of the remaining barbecue sauce. Grill 15 min., turning occasionally and brushing with remaining barbecue sauce.