1 lb. pork spareribs

Mix: 1 tbsp. chopped ginger 1/4 c. cornstarch or flour

SAUCE:

3/4 c. vinegar
Pinch of dry mustard
1 c. brown sugar
1 tbsp. salt
Thicken with a little cornstarch.

Marinate spareribs in mixture for one hour. Fry in oil until light brown. Drain.