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.