1 1/2 lbs. pork spare ribs into sm. pieces

1/2 c. water
1/2 c. brown sugar
1/4 c. vinegar
1 tbsp. soya sauce
1/4 c. tomato catsup

Dredge spare ribs in flour and fry quickly in a little fat until cooked through and crisp outside. Pour mix over meat and let stand or simmer covered about 1 hour. Thicken with 2 tablespoons cornstarch.