[jyl]

You could use white wine, but Chinese cooking rice wine fits better tastewise and is cheaper anyway. My bottle says "Michu". Maybe 1/2 wine 1/2 water, enough to just cover ribs. If no pressure cooker, simmer in tightly covered pot for 4 hours.

If you like, use more liquid because the resulting broth is very tasty (I drink it like a beverage). Useful for cooking later - say, use instead of water to cook rice to go w/ the ribs.