Hawiian Spareribs

• 2 eggs
• 1/4 c. flour
• 1 tsp. salt
• 1/8 tsp. black pepper
• 3 Tbsp. fat
• 1/2 c. vinegar
• 2 lbs. spareribs, cut in serving-size portions
• 1 13 1/2 oz. can pineapple chunks
• 3 green peppers
• 3 Tbsp. cornstarch
• 5 Tbsp. soy sauce
• 1/2 c. sugar

1. Beat together eggs, flour, salt, and pepper.
2. Coat ribs with this batter and brown on all sides in fat.
3. Cover and cook slowly for 45 minutes.
4. Pour off drippings.
5. Drain pineapple and reserve juice.
6. Stem and seed peppers and cut into one-inch squares.
7. Add peppers and pineapple to meat.
8. Cover and cook slowly for 10 minutes.
9. Add enough water to reserved pineapple juice to make one cup liquid.
10. Mix cornstarch, soy sauce, sugar, vinegar, and pineapple liquid.
11. Cook, stirring until thickened.
12. Pour over meat mixture and cook slowly for five minutes.
13. Serves three or four.

eggs, flour, salt, black pepper, fat, vinegar, spareribs, pineapple, green peppers, cornstarch, soy sauce, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052650 (may not work)