To dissolve all the connective tissue in the ribs, we need first slowly to braise the ribs in a bit of liquid. You can use an oven or crockpot.
Sprinkle the ribs with salt, pepper, garlic powder, and chili powder. Pat, the spices in and, put the ribs in the refrigerator for at least an hour.
Wrap the ribs loosely in heavy-duty foil but seal the sides.
Pour the white wine into the packet (or crockpot). Seal the top of the ribs. Put the ribs on a covered grill over low heat (either charcoal or gas).
On a baking sheet in the oven for two and a half hours at 250F or one and a half hours at 350F.
In the crockpot, cook for 8 hours on low. Every 45 to 60 minutes, add liquid, if necessary (it won't be, but the amount of juice in the ribs does vary), and turn the ribs over.
Open the foil and brush the ribs with sugar-free BBQ sauce. Grill on medium to medium-high heat for 10 minutes on each side. Serve with sauce to top the ribs off with.