4 lbs. spare ribs
1/2 cup soy sauce
1 (16 oz.) can pineapple chunks, unsweetened
1/4 cup sugar
1 cup cider vinegar
4 small quartered white onions
1 carrot, julienned
1 Tbsp. cornstarch
2 Tbsps. dry sherry
2 tsps. ground ginger

Trim meat of all fat and brush both sides with soy sauce, reserving 2 tablespoons. Place in shallow roasting pan and bake at 375 degrees for 1 1/4 hours, turning twice during cooking to brown evenly. Drain pineapple; reserve liquid. Mix 1/2 cup pineapple juice, sugar, vinegar, onions and carrot. Bring to a boil and cook over low heat 3 minutes. Mix cornstarch, sherry, and 2 tablespoons soy and stir into sauce, stirring until thickened and clear. Add pineapple and ginger and heat. Cut ribs and pour sauce over, mixing the juice from the drippings. Serve over hot rice.