|Pork spareribs||1 1⁄2 Pound (Country Style)|
|Hoisin sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Ginger root||1⁄2 Inch|
|Garlic||2 Clove (10 gm)|
|Dry sherry||2 Tablespoon|
|Tomato paste||2 Tablespoon|
|Pineapple juice||1⁄4 Cup (4 tbs)|
Separate the pork into ribs.
Cook in boiling water for 15 minutes, then drain and dry on paper towels.
Heat oil in skillet.
Add ribs and stir in hoisin and soy sauces.
Cook gently for 20 minutes.
Meanwhile, prepare sauce.
Seed pepper and cut into thin strips.
Peel and crush garlic.
Heat oil in a saucepan, add garlic, ginger and pepper and stir-fry for 2 minutes.
Remove from heat and stir in soy sauce, sherry, tomato paste, vinegar and sugar.
Blend cornstarch with fruit juice and water and add to the pan.
Bring to a boil and cook for 2 minutes, stirring constantly.
Place ribs in a warmed serving dish.
Pour sauce over and serve immediately with boiled rice.