Sweet Sour Spareribs

• 2 lbs. spareribs, cut in 2″ pieces
• 1 T rock salt
• 1 T white wine
• 1/2 cup shoyu
• 1″ piece ginger, sliced & crushed
• 1 clove garlic, crushed

Sauce:

• 1 cup vinegar
• 1/2 cup water
• 1/4 cup pineapple juice, drained from pineapple chunks
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 T cornstarch

Parboil spareribs by boiling in water just enough to cover for 20 minutes. Drain ribs well. Sprinkle rock salt over ribs and rub well. Mix wine, shoyu, ginger, and garlic and marinate ribs for 1/2 hour turning occasionally.

Saute ribs until golden brown in 2-3 T hot peanut oil and remove to platter.

Mix sauce ingredients together and cook until slightly thick.

Add ribs to sauce and simmer for 1 hr. or more until tender. Garnish with pineapple chunks and Chinese parsley.