Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender.

You may add more liquid to the mixture if it becomes too thick.

Stir, cover and simmer over low heat for 1 hour, adding more liquid if mixture seems dry.

If the dough doesn't really come together, you need to add a little more liquid.

Bake, tightly covered, for four to five hours, stirring occasionally and adding liquid if needed.

If so, add a little more liquid, then wait another 10 minutes.

Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.

To make sure you get the entire dose, add a little more liquid to the same glass, swirl gently and drink right away.

Cook, turning ribs every 10 minutes or so (if mixture threatens to dry out, add a little more liquid).

Work it into the flour mixture and add a little more liquid, if necessary, to make the dough hold together.