Sweet and Sour Spare Ribs
|Sugar||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chopped green pepper||1|
Cook until the green pepper is tender.
Just before serving add 1/4 cup chopped sweet pickle, 1/2 cup pineapple tidbits, 1/4 cup chopped or sliced preserved ginger, and thicken sauce with 2 tbsp cornstarch dissolved in 1/3 cup sherry.
Pour sauce over spare-ribs on a platter.
Dot with mustard made of dry Coleman's mustard and a little water.