5 lbs. pork ribs

SAUCE:

1 c. sugar
1 c. vinegar
1/2 c. Madeira wine
2 tbsp. soy sauce
Cut up green pepper
Ginger, fresh or preserved
Pineapple chunks, canned
Peaches, cut up in pieces
Sweet pickle mix in jar

Crack ribs lengthwise in three long strips. Brush with (soy sauce, crushed garlic, salt and pepper). Roast 1 1/2 hours at 300 degrees. Cool. Cut in bite size pieces. Bring sauce to a boil. Add 1 tablespoon cornstarch mixed with cold water. Stir. Add preserved or fresh ginger. Bring to boil. Thicken. Add cut up fruits.

Pour sauce over ribs. Heat in casserole in oven. Serves 12 to 20.

(Cooper)