Sweet and Sour Spareribs

Serves	4
Inspiration	Best of Bridge

Ingredients

2 Kg (or 4 lb) pork side ribs (which have been cut for sweet and sour or pork button bones)
1/4 cup white vinegar
3 Tbsp low sodium soya sauce
1 Tsp white sugar
freshly ground pepper
4 Tbsp all purpose flour
2 Tbsp olive oil
1/4 fresh pineapple cut into small pieces (may substitue with canned pineapple tidbits (1/2 tin))
2 Cups sliced cremini mushrooms


Cut ribs into serving-sized pieces and place in a large pot. Cover with water and add the 1/4 cup of vinegar. Bring to a boil and simmer 1 hour. Drain, but leave in the pot.

Make a marinade of the soya sauce, sugar and pepper. Pour over the ribs and turn frequently to cover each piece.

Remove the ribs and shake with the flour in a paper bag (plastic would do as well). In a medium frying pan, add the olive oil and brown the ribs a few at a time (not too long or they will dry out). Place the ribs in a large casserole. Add the sliced mushrooms and pineapple pieces.

Heat all the ingredients for the sweet and sour sauce in a pot on the stove over medium heat until the sauce has thickened slightly.

Pour over the ribs and cook in a 350 deg F oven for about 45 minutes. The flour on the ribs will help to thicken the sauce.