2 (3 lb.) spare ribs cut in 1 1/2 inch pieces
3 tbsp. soy sauce
1/4 c. ginger juice
1 clove garlic, minced
4 tbsp. cornstarch
Salad oil
1 tsp. salt
1 c. cider vinegar
1 1/4 c. sugar
1 1/4 c. water

Soak spare ribs in soy sauce, ginger juice, garlic and cornstarch for 30 minutes or longer. Deep fry in salad oil, turning frequently to prevent sticking until golden brown. Remove and drain. Combine salt, vinegar, sugar and water in sauce pan. Add spare ribs. Simmer until tender, 20 to 25 minutes. Pineapple chunks may be added after spare ribs are cooked.