2 1/2 lbs. spareribs, back or loin
4 tbsp. soy sauce
1 tbsp. Teriyaki sauce
1 can (20 oz.) pineapple chunks
2 to 3 cloves garlic, minced or pressed
Dash of pepper
Dash of ginger
1/2 lb. fresh pea pods or 1 pkg. (6 oz.) frozen
Water
Dash of salt

Arrange spareribs in a shallow baking dish or pan. Combine soy sauce, Teriyaki sauce and liquid from pineapple chunks. Reserve chunks. Add garlic. Drizzle half of the sauce marinade over the ribs. Pre-bake ribs at 350 degrees for about 30 minutes. Turn them over after 15 to 20 minutes of baking, basting with sauce in pan.

Pour juices from pan into remaining sauce/marinade. Place pan with ribs on rack. Baste ribs with sauce. Sprinkle with pepper and ginger. Broil for 45 minutes, basting with sauce and turning ribs over from time to time until they are glazed and tender. Add pineapple chunks and broil for another 5 minutes. Steam or boil pea pods just until crisp, about 3 minutes. Serves 4.