2 lbs. pork ribs
1 onion, chopped
1 bell pepper, chopped
2 c. vinegar
1/2 c. brown sugar
2 sticks celery, chopped
1 can crushed pineapple
Cornstarch

Cut pork ribs bite size and soak in vinegar for 3 hours. Take out and coat with cornstarch, save the liquid. Deep fry ribs, drain and set aside.

In an oiled frying pan, cook onion and celery for few minutes and add ribs. When cooked awhile, add pineapple, bell pepper and the liquid from the soaking. Add brown sugar to taste. Mix cornstarch to thicken the juice.