I think you misunderstood my point there NT, I'm not arguing for or against foiling - even though I foil mine.
OP was at a restaurant that had sweet ribs, and because of the time and effort involved with foiling I'd be surprised if the restaurant foiled theirs. I think it's much more likely the sweet flavor came from sugar in the rub; or sprinkled sugar/slathered some honey over them towards the end of the cook.
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