Sweet Sour Country Ribs

2 1/2 lbs. country-style pork, back or loin ribs
4 tbsp. soy sauce
1 clove garlic, minced
1 (20 oz.) can pineapple chunks
1 tsp. whole coriander seeds, crushed
1 (6 oz.) pkg. frozen or 1/2 lb. fresh Chinese pea pods, strings removed
2 tsp. chopped candied ginger

Preparation:

1. Arrange ribs in a single layer in large, shallow casserole. Drizzle with soy sauce and sprinkle with garlic.

2. Pour juice from canned pineapple into pan with ribs but reserve pineapple chunks. Sprinkle with coriander.

3. Bake at 325 degrees for 1 1/2 hours or until ribs are very tender, basting occasionally.

4. Remove ribs onto heated platter. Pour juices from pan into shallow skillet and bring to boiling. Boil until juices are reduced to about 1 cup.

5. Add pineapple chunks and pea pods. Heat about 2 minutes or just until peas are tender-crisp. Pour over ribs and sprinkle with candied ginger.

Good served with: Hot fluffy rice, Chinese tea, stir-fried vegetables with fortune cookies and lemon sherbet for dessert.

NOTE: If desired, you may thicken the juices slightly by combining 1 teaspoon cornstarch and 2 tablespoons water and stirring into the boiling juices. If unthickened, the juice is good over cooked rice.