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2 Tbsp. sesame seeds
1 c. mild or red wine vinegar
1 c. water
1 c. honey or brown sugar
3 Tbsp. soy sauce
1 tsp. dry mustard
1-1/2 Tbsp. cornstarch
2 lbs. spareribs

Mix all the ingredients; bring to a boil and simmer 30 minutes.
Bake spareribs and drain grease. Add to sauce; 1 small can
pineapple chunks (including juice), 1 large green pepper (cut in
strips), and 2 large tomatoes (scalded, peeled and cut-up). Pour
over ribs and bake till done. I prefer to marinate the ribs in
sauce overnight, if so, add tomatoes, green pepper and pineapple
just before baking.

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