3 lb. pork spare ribs, cut into individual pieces
1 1/4 c. vinegar
3/4 c. cornstarch
2 tbsp. honey
1 tbsp. soy sauce
2/3 c. syrup from canned pineapple
2 tbsp. brown sugar
1/2 tsp. salt
4 canned pineapple rings
1 med. sized onion, peeled & sliced
1 red bell pepper, coarsely chopped

Half fill a large saucepan with water and 4 tablespoons of vinegar; boil. Add ribs and simmer for 25 minutes; drain. Put cornstarch, honey and soy into a bowl and mix thoroughly. Coat each rib with mixture. Heat about 1 inch of oil in wok and fry ribs until golden brown. Drain well on paper towels. Into a large saucepan, put pineapple syrup, 2/3 cup water, brown sugar, salt and rest of the vinegar. Boil, then add ribs, cover and simmer for about 1/2 hour, turning several times. About 5 minutes before the 1/2 is up, add the pineapple, onion and pepper.