Hawaiian Spareribs

2-1/2 to 3 lb. meaty pork spareribs (or lamb breast)

Salt and pepper to taste

1/4 c. chopped onion

1/4 c. thinly sliced celery

1/4 c. green pepper cut in 1/2 inch squares

2 Tbsp. margarine or butter or pork fat

1 Tbsp. cornstarch

2-1/2 c. (one No. 2 can) pineapple chunks or tidbits

1/4 c. vinegar

1 Tbsp. soy sauce

Arrange spareribs (or lamb breast) meaty-side up, in shallow pan; salt and pepper lightly. Roast in fairly hot oven (400 degree) 30 minutes.

Meanwhile, cook chopped onion, celery and green pepper in margarine or pork fat 5 minutes; sprinkle with cornstarch, then stir in 1 cup syrup drained from pineapple chunks, and cook, stirring until transparent. Add vinegar and soy sauce. Add pineapple chunks. Pour off fat from roasting pan; pour pineapple and liquid over meat. Reduce heat to 350 degree, and cook about 45 minutes or until done, basting with liquid in pan. Serves 4 to 6.