Sweet Sour Spareribs
|Pork spareribs||4 Pound, cut into serving pieces|
|Canned pineapple tidbits||20 1⁄2 Ounce (1 Can)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
Place ribs, meaty side down, in shallow roasting pan.
Season with salt and pepper.
Roast at 450° for 30 minutes.
Drain off excess fat.
Turn ribs meaty side up.
Reduce oven temperature to 350° and continue roasting for 1 hour.
Meanwhile, drain pineapple reserving syrup.
In saucepan, cook celery and green pepper in butter till tender.
Combine cornstarch and reserved pineapple syrup; add to saucepan; cook and stir till mixture thickens and bubbles.
Stir in pineapple, garlic, vinegar, soy sauce, sugar, ginger, and 1/2 teaspoon salt; pour over ribs.
Roast 30 minutes or till tender, basting occasionally.