Sweet-Sour Spareribs

—Daniel Inouye, United States Senate

This recipe was given to Senator Inouye by former State Senator John Ushijima in 1950, when both were in law school at George Washington University in Washington, D.C. Mrs. Inouye still uses this recipe today.

• 3 lb. pork spareribs
• 1/3 cup flour
• 1/3 cup soy sauce
• Cooking oil
• 3/4 cup vinegar
• 1 cup water
• 1/2 cup brown sugar, packed
• 1 tsp. salt
• 1 clove garlic
• 1 inch ginger root
• Dash five spices*
• Pineapple, canned or fresh (optional)

Cut spareribs into 2″ x 2″ pieces. Marinate them in flour and soy sauce for 30 minutes. Brown in cooking oil. Add rest of ingredients and simmer for 45 minutes or until tender. May serve with chunks of fresh or canned pineapple.