2 to 2 1/2 lbs. beef short ribs
2 tbsp. Crisco shortening
3/4 c. water

Brown short ribs in hot fat Cover with water; cover pot, cook SLOWLY for 1 1/2 to 2 hours. Add more water if necessary. Drain fat.

1/4 c. brown sugar
2 tbsp. cornstarch

Combine until thoroughly blended.

1 c. pineapple syrup-juice
1/3 c. white vinegar
1 1/2 tbsp. soy sauce

Add to sugar; mix, stir. Cook over low heat until thick, stirring constantly.

Pour over fully cooked short ribs (bones removed.) Let stand 10-15 minutes.

1 lg. green pepper, cut into chunks
1 med. onion, thinly sliced
2 1/2 c. pineapple chunks, drained

Add to meat and sauce. Cook 5-10 minutes. At last minute add 1/2 cup sweet pickles. Serve over noodles or Chinese noodles or regular cooked rice. Cooking time is approximately 2 1/2 hours. Serves 6.