I fear it is sometimes forgotten that God has married together justification and sanctification. They are distinct and different things, beyond question, but one is never found without the other. All justified people are sanctified, and all sanctified are justified. What God has joined together let no man dare to put asunder. Tell me not of your justification, unless you have also some marks of sanctification. Boast not of Christ’s work for you, unless you can show us the Spirit’s work in you. Think not that Christ and the Spirit can ever be divided.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	6	Servings

INGREDIENTS

2	lb	Pork spareribs
1/4	c	Soy sauce
1/2	c	Pineapple juice
1/4	c	Sugar
1/4	c	Vinegar
1/2	c	Water
2	tb	Oil
1	tb	Flour
1/2	ts	Salt
1	c	Canned pineapple chunks
1	tb	Cornstarch
3	tb	Water

INSTRUCTIONS

1. Cut ribs apart; then with a cleaver, chop each, bone and all, in 2-inch
sections. Add soy sauce and toss. Let stand 45 minutes, turning
occasionally. Drain, discarding sauce.
2. Drain canned pineapple, reserving juice. Combine juice with sugar,
vinegar and water.
3. Heat oil in a heavy pan. Add ribs and stir-fry to brown (3 to 4
minutes).
4. Stir in flour, then pineapple juice mixture. Heat quickly, then simmer,
covered, until ribs are tender (about 45 minutes).
5. Add salt and canned pineapple chunks, stirring in gently only to heat
through.
6. Meanwhile blend cornstarch and cold water to a paste, then stir in to
thicken. Serve hot.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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