Ingredients
4 pounds pork spareribs1-1/2 teaspoons salt, divided1/2 teaspoon pepper1/3 cup chopped celery1/3 cup chopped green pepper2 tablespoons butter1 can (20 ounces) pineapple tidbits2 tablespoons cornstarch1/3 cup white vinegar2 tablespoons soy sauce1 tablespoon sugar1 garlic clove, minced1/2 teaspoon ground ginger
Preparation
Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer.
In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.
Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender.
