Recipe: Pineapple Spareribs (roasted with sauce using pineapple tidbits, 1960's)

PINEAPPLE SPARERIBS


2 1/2 to 3 pounds meaty pork spareribs
Salt and pepper
FOR THE SAUCE:
1 small onion, chopped
1/2 green bell pepper, cut in 1/2-inch pieces
1 stalk celery, thinly sliced
2 tablespoons pork fat (or oil)
1 tablespoon cornstarch
1 (16 to 18 ounce) can pineapple tidbits
1/4 cup vinegar
3 tablespoons soy sauce

Cut ribs in serving pieces and put in shallow roasting pan. Season.

Bake in moderate oven (350 degrees F) for 2 hours. Stirring and turning pieces and pouring off fat 2 or 3 times.

TO MAKE THE SAUCE:
Cook onion, green pepper and celery in pork fat 5 minutes. Blend in cornstarch. Add remaining ingredients, and cook, stirring, until thickened.

Pour sauce over ribs in pan and bake 45 minutes longer.

Makes 4 to 6 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961