I have used parchment paper on ribs. Started that because my sausage fingers would usually wrap the foil too tight and a bone would rib the foil. Then I'd need another piece of foil. So a parchment wrap and then foil works for me. I also tried a test with three racks. One foiled normally. One with just parchment paper and the third with no foil. I cooked all three racks for the same amount of time and, no surprises, they came out as expected. Foiled were just about right, papered were almost tender, just a bit too much to pull from the bone, and the unwrapped were a bit tough. The biggest issue with the paper is that it wants to come undone. Wrapping the ribs so that the final flap of paper goes underneath solves that though. I bet with the right amount of cook time the papered ribs would come out perfect. Paper is much cheaper than foil, too.