Sweet-Sour Spareribs
4 cloves Garlic, crushed
1/2 cup Shoyu
1/2 cup Vinegar
1/2 cup Brown Sugar
Pinch of Salt
3 pounds of Spareribs
2 tablespoons Cornstarch
1 can (6 ounce) Pineapple Juice
Combine the garlic, shoyu, vinegar, brown sugar and salt in a saucepan. Bring to a boil. Simmer for at least 45 minutes (the longer the better) stirring occasionally. Put the ribs in a baking pan and cover with the sauce.
Make a paste with the cornstarch and pineapple juice. Pour over the meat. Cook for 15 minutes more.
