d c informs us:

>I have been using Burgundy wine for ribs and tenderloin.
>
>Any other suggestions?

If you're looking for other wines to use I'd recommend Pinot Grigiot for the
loin (tender or whole) but not the ribs. I find Pinot Grigiot goes well with
lean cuts of pork. Ribs, eh, the fake "boneless" are too fatty for the wine to
work, and there's not enough meat in spareribs to warrant a marinade. Go with
a glaze.

Best,

Marc