Slice the ribs in 4cm chunks. Mix with a teaspoon of rice wine, the soy sauce and salt then marinate for 20 minutes.
Heat oil in a wok over medium high heat. When hot, add the ribs and deep fry for about 10 minutes until golden and the juices run clear. Drain.
Meanwhile, mix sugar with the other teaspoon of rice wine and the water. Bring to a simmer in a saucepan, then add the ribs and stir well. Turn to low heat and simmer for five minutes. Add the vinegar. If the sauce is not thick enough, raise the heat and boil it down a little. Remove, let cool slightly, and serve.