In order to dissolve all of the connective tissue in the ribs, we need to first slow braise the ribs in a little liquid. You can use an oven or crockpot.
- 1 pound baby back ribs
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
Sprinkle the ribs with salt, pepper, garlic powder, and chili powder. Pat the spices in and put ribs in the refrigerator for at least an hour.
Wrap the ribs loosely in heavy-duty foil, but seal the sides.
- 1 cup white cooking wine 2
- 1/4 cup sugar-free BBQ sauce 1/2
Pour the white wine into the packet (or crockpot). Seal the top of the ribs. Put the ribs in a covered grill with 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 probably 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.