6 lbs. lean country style thick meated spareribs
1 lb. brown sugar, about 1/2 cup vinegar to make thick paste
1 can (13 1/2 oz.) crushed pineapple (undrained)
1/2 tsp. dry mustard
1/2 tsp. ground cloves
1 tsp. coriander
1/2 tsp. ground ginger
1/4 tsp. garlic salt, or 2 cloves crushed
Salt and pepper
2 tsp. cornstarch

Cover ribs with water and bring to simmer. Cook for 1/2 hour. While ribs are simmering, make paste of brown sugar, vinegar. Add all other ingredients. Bring to a boil and simmer 1/2 hour. Spread sauce on ribs and barbeque over medium hot coals, basting with rest of sauce. Ribs may be placed on a rack in a pan in the oven and baked 1 hour at 350 degrees. Baste with marinade, turning ribs to absorb sauce, and to crisp.