2 racks spareribs, cut in individual ribs
8 cups water
1 1/2 cups cinder vinegar
1 cup sifted cornstarch
1/4 cup dark molasses
1/4 cup soy sauce
1 cup oil
1 (20 oz.) can pineapple chunks
1/3 cup sugar
2 green peppers, cut julienne

Trim the fat from the ribs. Bring 7 cups of the water to a boil. Add 1/2 cup of the vinegar and the ribs. Bring to a boil again and cook over medium heat 15 minutes. Drain.

Mix together the cornstarch, molasses, and soy sauce; dip the ribs in the mixture. Heat the oil in a skillet; brown the ribs in it. Drain. Drain the pineapple, reserving 3/4 cup of juice.

In a deep skillet, mix the sugar, pineapple juice, remaining water and vinegar. Bring to a boil and add the ribs. Cover and cook over low heat 25 minutes, turning the ribs frequently. Add the green peppers and pineapple; cook 5 minutes longer.

Serves 6-8.