SWEET AND SOUR SPARERIBS

3 pounds pork ribs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (20 ounces) can pineapple chunks
2 green bell peppers, cut in strips
2 tablespoons cornstarch
1/3 cup soy sauce
1/2 cup sugar
1/4 cup vinegar

Cover ribs with cold water. Bring to boil and simmer 10 minutes.* Drain. Rinse ribs in cold water. Place in roasting pan and sprinkle with salt and pepper.

Bake at 450 degrees for 15 minutes, until lightly browned. Pour off fat. Drain pineapple, reserving juice. Add pineapple chunks and peppers to ribs. Bake 10 minutes.

Combine cornstarch, soy sauce, sugar, vinegar, and reserved pineapple juice. Cook until clear, stirring constantly. Pour over ribs. Bake 10 minutes longer.

*For crisper ribs, omit simmering step, and bake, uncovered, in shallow pan in oven set at 400 degrees for 45 minutes; drain. Reduce heat to 350 degrees; add 1 cup of sauce and pineapple chunks. Bake 30 minutes. Turn meat and bake 10 minutes. Add peppers, mix with remaining sauce, and bake 20 minutes.

Serves 6
Adapted from source: Farm Journal's Country Cookbook, 1972