1 rack spareribs (about 3 lbs.)
1 recipe Sweet and Sour Sauce (below)
1 tbsp. vegetable oil
2 med. onions, thinly sliced
2 med. green peppers, seeded and cut into thin strips
1 clove garlic, finely chopped

Ask your butcher to cut rack of spareribs into individual ribs and saw crosswise into 1 1/2 inch pieces. Drop ribs into 4 quarts boiling water. Lower heat and simmer 30 minutes. Drain. Dry with paper towels. Make Sweet and Sour Sauce.

Heat oil in wok or large skillet. Add onions and green peppers; stir-fry 1 minute. Add spareribs and garlic, stir-fry 1 minute. Add Sweet and Sour Sauce; cook 2 minutes or until bubbly.

SWEET AND SOUR SAUCE:

1 tbsp. cornstarch
1/3 c. chicken broth
1/3 c. red wine vinegar
2 tbsp. frozen concentrated pineapple juice
2 tbsp. chopped pimiento
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground ginger
2 packets Equal

Combine cornstarch and chicken broth in small saucepan. Stir in all remaining ingredients except Equal. Cook over medium heat, stirring until thickened and bubbly. Remove from heat and stir in Equal. Serve warm.