SWEET-AND-SOUR SPARERIBS

Please note this is a 1950s recipe when no one was in a hurry. This is not a quick recipe you can prepare and serve within an hour, but it is worth that extra hour of your time. 

This recipe comes from the 1958 Good Housekeeping cookbook pictured below.  This recipe is in the China section.

3 1/2 lb lean spareribs, in 2" squares
2 large onions, sliced
1/3 cup brown sugar, packed
1/2 cup vinegar
1 tablesp. soy sauce
2/3 cup canned pineapple juice
1/3 cup water
1/2 teasp. salt
1/8 teasp. pepper
1 tablesp. cornstarch
1 tablesp. water
Hot fluffy rice

Preheat broiler 10 min., or as manufacturer directs.  Place spareribs close together in broiler pan; sprinkle with salt and pepper.  Broil, turning once, until deep brown on both sides.  Place onions in Dutch oven or kettle with 2 tablesp. pork fat from broiler pan; sauté 2 min.; add brown sugar, vinegar, soy sauce, pineapple juice, 1/3 cup water, salt, pepper and ribs.  Cover; simmer over low heat 2 hrs.  Remove ribs; thicken sauce in saucepan with cornstarch dissolved in 1 tablesp. cold water; replace ribs in sauce.  Serve at once over hot fluff rice.                                                   Makes 6 servings.
To Vary: Add 1 cup drained canned pinapple chunks.

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