4 lb. pork spareribs, cut in serving pieces
1 (20 1/2 oz.) can pineapple tidbits
1/3 c. chopped celery
2 tbsp. butter
2 tbsp. cornstarch
1/2 tsp. salt
1 clove garlic, minced
1/3 c. vinegar
2 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. fresh ginger

Place meat (ribs) meaty side down in shallow roasting pan. Season with salt and pepper. Roast at 450 degrees for 30 minutes. Drain off excess fat. Turn ribs meaty side up. Reduce oven to 350 degrees and continue roasting for 1 hour. Meanwhile, drain pineapple reserving syrup. In saucepan, cook celery in butter until tender. Combine cornstarch and reserved pineapple syrup; add to saucepan; cook and stir until mixture thickens and bubbles. Stir in pineapple, garlic, vinegar, soy sauce, sugar, ginger, and 1/2 teaspoon salt; pour over ribs. Roast 40 minutes or until tender and nicely golden, basting occasionally. Serves 4 to 6.