4 lbs. pork spareribs, cut apart
1/2 tsp. salt
1/2 tsp. pepper
1 c. chicken bouillon (canned or cubed)
1 sm. or med. brown onion, diced or grated
1/4 c. brown sugar
1/4 c. white vinegar
Dash of soy sauce
2 tbsp. cornstarch, dissolved in cornstarch
1 (11 oz.) can mandarin oranges, drained
1 med. green pepper, cut in sm. chunks

Preheat oven to 400 degrees. Night before, place the ribs in one layer in a shallow baking pan. Salt and pepper and brown in oven for 10 to 15 minutes. Drain pan liquid and refrigerate ribs overnight.

Next morning, place spareribs in slow cooker with bouillon, brown sugar, vinegar and soy sauce. Set cooker to low temperature and cook all day, at least 8 hours. 40 minutes before you are ready to serve the ribs, add the dissolved cornstarch. Sprinkle the onions over ribs and turn cooker up to high temperature for 30 minutes. Add mandarin oranges and green pepper chunks and with slow cooker still on high, cook for 5 to 10 minutes more. Serve with noodles or boiled white rice. Serves 8.