3 1/2 to 4 lb. spare ribs
2 tsp. salad oil
1/2 tsp. salt
1 clove garlic
1 green pepper, cut in 1 inch chunks
1 (13 oz.) can pineapple chunks
1 1/2 tbsp. cornstarch
3 tbsp. sugar
3/4 c. cold water
6 tbsp. red wine vinegar
1 tsp. soy sauce
1/4 c. maraschino cherries

The night before, cut meat into serving pieces (or better still, have the butcher do it for you). Heat oven to 325 degrees. Place meat on rack in uncovered rotting pan and bake for 1 1/4 hours. Remove meat to a plate. Remove rack and drain all fat out of the pan. Replace meat in pan without rack. Cool slightly, cover with foil and refrigerate.

While the spare ribs are baking prepare sauce as follows: heat the oil in a saucepan. Add the peeled clove of garlic and the salt and cook slowly for 10 minutes. Meanwhile, cut the peppers into chunks. Remove the garlic and discard it. Add to the heated oil all the syrup from the can of pineapple and the green pepper. Cook for 10 minutes. Meanwhile, blend the water with the cornstarch, sugar, vinegar, and soy sauce. Add this mixture to the sauce. Cook, stirring frequently, for about 5 minutes, until the sauce is thickened and translucent.

Add the pineapple chunks and cherries. Remove from stove, cool slightly, and store in the covered saucepan in the refrigerator.

Before serving, heat oven to 325 degrees and place pan container spare ribs in oven. Bake for 5 minutes. During this time, reheat the sauce, stirring occasionally. When ribs have baked for 5 minutes, pour sauce over ribs and bake 20 minutes longer.

This is excellent served with hot rice. A good variation is to use fried chicken instead of the spare ribs.