Does foil make pork ribs turn green?

The green color you might be thinking of is likely due to oxidation. This happens when the meat is exposed to oxygen for a long time, and the iron in the meat reacts with the oxygen, causing the surface to turn green.

Here's why foil doesn't cause this:

* Foil acts as a barrier: Aluminum foil creates a sealed environment that prevents direct contact between the meat and oxygen. This helps to slow down the oxidation process.

* Cooking time: The cooking time for ribs in a foil packet is usually shorter than if they were cooked uncovered. This reduced exposure to oxygen further minimizes the chance of green discoloration.

However, here are a few things to consider:

* Foil quality: Some foil brands may be thinner and have a less effective barrier against oxygen.

* Cooking method: If you're using a method where the foil is partially open or the ribs are exposed to air after cooking, this can increase the likelihood of green discoloration.

In summary:

While foil doesn't cause pork ribs to turn green, improper storage and cooking techniques can contribute to oxidation and discoloration. Using high-quality foil, properly sealing the packets, and minimizing the time the ribs are exposed to air will help to prevent this issue.