Sweet Sour Spareribs

     2 lbs spareribs
     4 cloves garlic
     1/3 c shoyu
     6 tbsp sugar
     1/4 c rice vinegar
     1/2 tsp salt
     1 tbsp oil
     1 tbsp cornstarch
     1 can pineapple chunks, drained

Combine shoyu, sugar, vinegar and salt. Set aside.
In a medium saucepan, heat spareribs and 1 c water. Boil then simmer for 20 minutes (longer if chunks are large). Drain spareribs. In a clean pan, heat oil. Add garlic and spareribs. Fry for a few minutes. Add shoyu mixture. Cook on low for 25 minutes. Combine cornstarch and a little water. Add to spareribs and stir until sauce thickens.  Garnish with pineapple chunks. 
Pressure cooker method: Combine spareribs and 1 c water. Heat til boiling. Cover and bring up to high pressure. Cook for 10 minutes. Remove from heat and let pressure decrease naturally. Drain spareribs, discarding broth. Clean and dry pressure cooker. Add oil to pressure cooker. Add garlic and spareribs. Fry for a few minutes. Add shoyu mixture. Heat til boiling. Cover and bring up to high pressure. Cook for 15 minutes. Remove from heat and let pressure decrease naturally. Combine cornstarch and a little water. Add to spareribs. Heat and stir until sauce thickens.  Garnish with pineapple chunks.
If you like lots of sauce, double the sauce ingredients.
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