Sweet-Sour Spareribs

You’ll almost feel the tropical breezes when you eat these mouth-watering Sweet-Sour Spareribs with Pineapple. YUM

4 pounds pork spareribs, cut into serving pieces
1 20-1/2 oz. can pineapple tidbits
1/3 cup chopped celery
1/3 cup chopped green pepper
2 Tbsp. butter
2 Tbsp. cornstarch
3 cloves garlic, minced
1/3 cup vinegar
2 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. ground ginger

Preheat the oven at 450F. Then reduce oven to 350F.

Place ribs meaty side down, in shallow roasting pan. Season with salt and pepper. Roast for 30 minutes at 450F. Drain off excess fat. Turn ribs meaty side up. Reduce the oven to 350F and continuing roasting for 1 hour. Meanwhile, drain pineapple reserving syrup. In saucepan, cook celery and green pepper in butter till tender. Combine cornstarch and reserved pineapple syrup; add to saucepan; cook and stir till mixture thickens and is bubbly. Stir in pineapple, garlic, vinegar, soy sauce, sugar, ginger and 1/2 tsp. salt; pour over ribs. Roast 30 minutes or till tender, basting occasionally.

This is good with creamy pineapple coleslaw and corn on the cob and good crusty home made bread and a lot of iced tea.