3 lbs. spareribs, cut into 2-inch lengths
4 garlic cloves
1/2 c. vinegar
1/2 c. shoyu
2 tbsp. cornstarch
Pinch of salt
1/2 c. brown sugar
1 (6 oz.) can pineapple juice

Bring to a boil all of the ingredients with the exception of the cornstarch and pineapple juice. Simmer and stir occasionally. Cook for 45 minutes. Add cornstarch to pineapple juice to make paste; pour over pork and cook for 15 minutes. You may add pineapple chunks at this point, if desired.