1 1/2 lb Lamb riblets
2 tb Brown sugar
1 c  Fresh orange juice
1 tb Cornstarch
Hot cooked rice
2 c  Drained pineapple
1    Pared & sliced lemon
1    Pared & sliced orange
Parsley (for garnish)

Brown lamb over low heat; cover & cook over low heat 30 minutes.
Drain off drippings; remove riblets. Combine brown sugar, orange
juice & cornstarch in skillet; blend. Cook over low heat, stirring
constantly, until thickened. Add pineapple, lemon, orange & lamb;
cover & simmer 10 minutes. Garnish with parsley; serve with rice.