Sweet-and-sour ribs when I was a girl, my three sisters and I took turns planning and cooking the Saturday meal. Now that I’m grown, I like making this for family dinners and potlucks at work. It supplies a nice change from everyday fare. From Kate Raleigh of Salt Lake City Utah.

Ingredients

4 pounds pork spareribs

1-1/2 teaspoons salt, divided

1/2 teaspoon pepper

1/3 cup chopped celery

1/3 cup chopped green pepper

2 tablespoons butter

1 can (20 ounces) pineapple tidbits

2 tablespoons cornstarch

1/3 cup white vinegar

2 tablespoons soy sauce

1 tablespoon sugar

1 garlic clove, minced

1/2 teaspoon ground ginger

Method

Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. 

Cover and bake at 400° for 30 minutes; drain. Reduce heat to 350°; cover and bake 1 hour longer.

In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside.

Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.

Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. 

Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender. Yield: 4 servings.