Ribs in oven - foil method
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.