3-4 lbs. pork spare ribs
2 cloves garlic
3/4 c. brown sugar
1/2 c. vinegar
1 can chunk pineapple
Cornstarch
Salt to taste (approximately less than 1 tsp. per lb.)

Heat pot; add meat and all ingredients and bring to boil. Simmer and stir once in a while. As this cooks, it will become a nice brown. When spareribs are tender, make a paste of cornstarch and pineapple juice from the can of chunk pineapple. Add this to ribs and simmer. Add pineapple chunks just before serving.