Directions
1Rub ribs with dry mustard. Season with salt.
2Heat pressure cooker, add shortening and brown ribs.
3Meanwhile blend wine, soy sauce, vinegar and powdered ginger.
4When ribs are well browned sprinkle with brown sugar and pickles. Add wine mixture. Close cover securely. Place regulator on vent pipe and cook 15 minutes with regulator rocking slowly. Cool cooker at once.
This also works in a slow cooker. Brown the meat. Transfer to crock pot, add rest of ingredients and cook on low for 8 hours or so.
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