Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Spareribs |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Honey |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Vinegar |
| 1 can | 8 oz Pineapple chunks |
| 2 tablespoons | Cornstarch |
| ½ teaspoon | Salt |
| 1 teaspoon | Oil for frying |
| 2 tablespoons | Brown sugar |
| 1 tablespoon | Soy sauce |
1. Cut ribs into 1 or 2 rib pieces. In a large pan, cover ribs with water. Bring to a boil, and simmer 20 minutes. Drain thoroughly. Pat dry with a paper towel. 2. In a shallow dish, combine 2 T cornstarch, 2 T soy sauce, salt and honey. Blend well. Coat drained ribs with honey mixture. Fry in hot oil (or shortening) in a mini-fryer for about 1 minute until brown and crispy. Drain well. Spoon sweet and sour sauce over fried ribs and serve warm. SWEET AND SOUR SAUCE: While the ribs are cooking, combine cornstarch and brown sugar in a saucepan. Stir in vinegar and 1 T soy sauce. Add pineapple chunks with juice. Cook, stirring constantly, until sauce is thick and translucent.