Recipe - Braised Spareribs With Pineapple

2 pound Pork spareribs
One fourth cup Soy sauce
One half cup Pineapple juice
One fourth cup Sugar
One fourth cup Vinegar
One half cup Water
2 tablespoon Oil
1 tablespoon Flour
One half teaspoon Salt
1 cup Canned pineapple chunks
1 tablespoon Cornstarch
3 tablespoon Water

1. Cut ribs apart; then with a cleaver, chop each, bone and all, in 2inch
sections. Add soy sauce and toss. Let stand 45 minutes, turning
occasionally. Drain, discarding sauce.

2. Drain canned pineapple, reserving juice. Combine juice with sugar,
vinegar and water.

3. Heat oil in a heavy pan. Add ribs and stirfry to brown (3 to 4
minutes).

4. Stir in flour, then pineapple juice mixture. Heat quickly, then simmer,
covered, until ribs are tender (about 45 minutes).

5. Add salt and canned pineapple chunks, stirring in gently only to heat
through.

6. Meanwhile blend cornstarch and cold water to a paste, then stir in to
thicken. Serve hot.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.