Spare Ribs

• 6 lbs pork spare ribs
• 1 cup vinegar
• 1 cup shoyu (soy sauce)
• ¼ to ¾ cup of water
• 1 ¾ cups sugar
• pinch of salt
• ¼ t Ajinomoto (msg)(optional)
• pieces of ginger

Mix all of the ingredients (except ribs) and put in a large pot and let simmer over low heat. Make a paste of cornstarch and shoyu. Marinate each rib in the paste and brown with 1 tablespoon Wesson oil. When all the ribs are browned put them in the pot with the sauce and turn the heat up to high until boiling. Quickly cover and reduce heat to very low and cook until done. It’s necessary to stir often to prevent burning and sticking.

Serve with rice.