Sweet Sour Spareribs

3½ lbs. pork spareribs cut about 2"
1 small clove garlic per lb. of ribs
½ cup sugar
½ cup shoyu
½ cup cider vinegar
1 pinch Hawaiian salt

Mince garlic. Put all of the ingredients in a pot, mix well and boil. Reduce to medium heat and simmer for 45 minutes. Turn heat off, drain liquid, and cool in refrigerator to harden oil. Remove oil. (May be prepared ahead of time.)
Combine with gravy and serve.

Gravy
1 can pineapple chunks
2 T. cornstarch

Use juice from pineapple and mix with cornstarch. Add to spareribs and thicken, stirring constantly. Taste and add more vinegar if needed. Thicken as needed. Serve with (uncooked) pineapple.