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This recipe was given to me by former state senator John Ushijima in 1950 when we were both in Law school at George Washington University in Washington, D.C.
Cut spare ribs into 2" x 2" pieces. Marinate in flour and soy sauce for 30 minutes. Brown in cooking oil. Add the rest of ingredients and simmer for 45 minutes or until tender. May be served with chunks of fresh or canned pineapple.
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