Sprinkle the ribs with the garlic powder, white pepper and salt. Place the ribs in a flat pan or sealable plastic bag. Add the vinegar, coating the ribs well. Pour the butter over the ribs and mix well. Marinate for 2 to 3 hours at room temperature.
Heat a covered charcoal or gas grill to medium heat. Place the ribs on the grill, meat side down. Cover and cook slowly for 15 to 20 minutes, checking to be sure ribs do not burn and basting them with the remaining marinade a few times. When the ribs are nicely browned, turn them and cook for an additional 15 to 20 minutes.
Remove the ribs from the grill and cover with foil. Place the ribs back on the grill on the warmest part and steam until tender, about 20 minutes. Allow them to rest for 10 minutes before slicing into individual riblets; serve.
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