Sweet-Sour Spare Ribs (Chinese)

• 2 lbs. fresh pork spare ribs
• 1 clove garlic, chopped fine
• 1 tbsp. ginger root, chopped fine
• ¼ cup shoyu
• ½ cup vinegar
• 2 tbsp. sugar

Cut spare ribs in two-inch pieces. Brown them in a pot. Add vinegar, shoyu garlic, ginger, and sugar. Cover with water and simmer until tender. Thicken the gravy with cornstarch and serve. Thinly sliced long white turnips may be added 20 minutes before serving.