2 lbs Spareribs
2 tbsp Soy sauce
2 tbsp Honey
1 tbsp Cornstarch
2 tbsp Vinegar
1 can 8 oz Pineapple chunks
2 tbsp Cornstarch
1/2 tsp Salt
1 tsp Oil for frying
2 tbsp Brown sugar
1 tbsp Soy sauce
Directions
Cut ribs into 1 or 2 rib pieces.
In a large pan, cover ribs with water.
Bring to a bol, and simmer 20 minutes.
Drain thoroughly.
Pat dry with a paper towel.
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.