*If ribs are thawed - Add olive oil into pot and set to saute. Season both sides of ribs well with salt and pepper. Put into pot and get a GOOD sear on both sides of rib pieces. Then remove.
Use your beef broth to deglaze the pot well by scraping stuck on meat off bottom of pot.
Then add garlic, and diced onions into pot and saute in juices left in pot (still set to saute) until they soften slightly. Then turn pot off. Put seared ribs back in. If using frozen ribs add meat, onions and garlic at this time.
In a bowl whisk together your wine, brown sugar, thyme and minced ginger. Pour this on to your meat in your pot.
Close lid and steam valve and set pot to high for 40 minutes (for thawed bone in 2 -3 lbs., if using a lot more time needs to be increased) *If frozen set to 50 minutes
Allow pot to naturally release steam for 15 minutes.
Ribs should be fall off the bone tender at this time when you remove them.
If you want sauce to be thicker, set pot to saute again. In a small bowl whisk together 2 tbsp of cornstarch with some of the hot liquid from your pot until smooth.
When liquid is bubbling add this thickener into pot and stir. Will thicken in a few minutes, then turn pot off and spoon over meat to serve.