2 to 2 1/2 pounds country-style pork spareribs
1 tablespoon oil
3 tablespoons red wine vinegar
12 small boiling onions, peeled
2 cups water
2 tablespoons paprika
1/2 teaspoon liquid hot pepper seasoning
2 bay leaves
4 small yams
Cornstarch paste
Salt
Pepper
Cornstarch paste:
2 tablespoons water
2 tablespoons cornstarch

Preparation Instructions:

1. In a 5 to 6 quart pan, set oil and spareribs over moderately high heat, turning met often, for 15 to 20 minutes until meat is browned. Lift meat out. Set aside.

2. Add vinegar to pan and scrape to loosen browned bits.

3. Return meat to pan. Add onions. Smoothly blend water into paprika; stir in liquid pepper and bay leaves. Pour over meat.

4. Scrub yams well and set on top of meat. Cover pan.

5. Bake at 325 degrees for 2 to 2 1/2 hours until meat is really tender.

6. Lift out hams and keep hot. Return pan to high heat. Add cornstarch paste and stir until juices thicken. Add salt and pepper to taste.

7. To serve, cut yams in half. Peel. Add meat, onion and yams to pan. Serve with mustard, if desired.

Cornstarch paste: Stir water and cornstarch until smooth.