Sweet-And-Sour Ribs

• 4 pounds pork spareribs
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1/3 cup chopped celery
• 1/3 cup chopped green pepper
• 2 tablespoons butter
• 1 can (20 ounces) pineapple tidbits
• 2 tablespoons cornstarch
• 1/3 cup white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1/2 teaspoon ground ginger

1. Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400u0b0 for 30 minutes; drain. Reduce heat to 350u0b0; cover and bake 1 hour longer.
2. In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.
3. Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs. Bake, uncovered, 25-30 minutes longer or until meat is tender.

pork spareribs, salt, pepper, celery, green pepper, butter, pineapple, cornstarch, white vinegar, soy sauce, sugar, garlic, ground ginger

Taken from www.tasteofhome.com/recipes/sweet-and-sour-ribs/ (may not work)