4 Pounds Of Pork Spareribs	3/4 Cup Ketchup
Soy Sauce	1 Cup Juice From Pineapple
Salt & Pepper	1 Teaspoon Cornstarch
SAUCE :	1/4 Cup Sweet Mixed Pickles, Sliced
1/2 CUP Vinegar	1 Tablespoon Ginger, Chopped
4 Tablespoons Brown Sugar	1 20 Oz Can Of Pineapple Chunks
1 Tablespoon Soy Sauce

Brush spareribs lightly with soya sauce, season with salt and pepper, and roast in oven at 350 for 1 hour. Pour off excess fat. Cover
with sweet and sour sauce (see below) and continue cooking until meat is tender.

Sauce:

Heat together in saucepan vinegar, sugar, soya sauce, ketchup and pineapple juice and bring to a boil. Add cornstarch mixed with a
little cold water, stirring constantly until thick and transparent. Add sliced pickles, ginger and pineapple chunks. Pour over ribs in
roasting pan and continue cooking until meat is tender.