(Stacee Kosaka)
- 3 pounds of spareribs
- 3 TBS. brown sugar
- 2 TBS. cornstarch
- ½ tsp. salt
- ¼ cup vinegar
- ½ cup ketchup
- 1 8 oz. can of crushed pineapple (undrained)
- 1 TBS. shoyu
- ½ tsp. fresh grated ginger
Combine all ingredients in a saucepan. Cook until thickened, stirring constantly. Arrange a layer of spareribs in a roasting pan. Cover ribs with ½ of the sauce, then add another layer of spareribs, add the remaining sauce. Cover pan tightly with heavy foil and bake at 325 degrees for 1-1/2 to 2 hours.
Serves approx. 4