3 lg. green peppers
3/4 c. oil or shortening
1 sm. garlic clove, minced
1 1/2 lb. spareribs
4 slices canned pineapple
1 c. chicken bouillon
Cornstarch
2 1/2 tbsp. soy sauce
1/2 c. vinegar
1/2 c. sugar

Clean and then cut green peppers in small pieces. Cook in boiling water until tender. Heat oil in a skillet. Add garlic and cook until tender. Cut spareribs in serving-sized pieces. Fry slowly until browned on both sides. Pour off all but 1 tablespoon of the oil. Cut pineapple slices into 6 pieces each and add to the spareribs with 1/3 cup of bouillon and cooked green peppers. Cover the pan tightly and simmer about 10 minutes. Blend cornstarch, soy sauce, vinegar, sugar and remaining bouillon. Cook, stirring constantly until the mixture thickens, adding more salt if needed. Pour over the spareribs and cook 5 minutes longer. Serve at once with cooked rice.