(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