4 lb. spare ribs cut into 1 1/2 to 2 inch pieces
2 qt. water
1/2 c. vinegar

Add vinegar to boiling water, add ribs, cover until water begins to boil again, uncover and simmer 15 minutes, drain, cool. Make a paste of this and coat ribs with it.

1 c. corn starch
1/4 c. dark molasses
1/4 c. shoyu

Fry ribs in deep hot fat at 375 degrees until dark brown. Keep fat very hot while cooking ribs. Use large pan and fry only a few minutes. Set aside until ready to glaze with following syrup:

This makes the glaze:

1/2 c. cane syrup
3/4 c. vinegar
3/4 c. water
3/4 c. pineapple syrup
1 1/2 green pepper, cut in inch cubes
#2 1/2 can sliced pineapple cut in 1 1/2 inch pieces

Combine ingredients in large pan and heat to boiling. Add meat to hot syrup, cover and simmer 30 minutes until meat is glazed and tender. Add green peppers and pineapple. Excellent when served with boiled rice.