<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">so they braise rather than steam </div></BLOCKQUOTE>
It's pretty much the same thing. What would make it more of a braise would be the quantity of liquid added to the foil and/or that amount, if any, and what the ribs exude.
I foil probably more than half the time. If I'm going to bother I add some liquid, often juice or stock reductions or a combo thereof, but not that much. Ribs don't exude much either in the way of liquid. I'd be hard pressed to call it a braise. I add a couple, three or four tablespoons, depending on rack size, and foil tight (without puncturing the foil!).
Brisket: I add nothing to the foil. Still, so much is exuded I do call it a braise. I leave a some space on the sides as well as headspace but crimp tightly above the meat to seal.