3 lbs. spareribs, sm.
1/4 c. pineapple juice
1 candied ginger
4 tbsp. cornstarch
3 tbsp. soy sauce
1 clove garlic, minced

Cut spareribs in pieces (ribs). Put pineapple juice and ginger in blender until ginger dices. Add cornstarch and soy sauce. Marinate ribs 30 minutes or longer.

Meanwhile, combine in large pan: 3/4 c. sugar 1 c. cider vinegar 1/2 c. water 1/2 c. pineapple juice

Heat to dissolve sugar.

Deep fry ribs, turning frequently to a golden brown. Remove and drain. Add ribs to above mixture. Simmer until tender, about 20-25 minutes.