2 racks spareribs (about 4 1/2 lb.)

STUFFING:

6 bacon slices, diced
1/2 c. chopped onion
1 c. chopped celery
1 (1 lb. 4 1/2 oz.) can crushed pineapple
1 egg
2 tbsp. chopped parsley
1 c. packaged stuffing mix
1 tsp. seasoned salt
:
1/2 tsp. ginger
1 tsp. salt
4 lemon slices

1. Have butcher crack ribs into serving size pieces. Preheat oven to 450 degrees. Wipe ribs with damp paper towels.

2. Place ribs on rack in shallow, open roasting pan. Roast 30 minutes. Pour off excess fat. Set ribs aside.

3. Reduce oven temperature to 350 degrees.

4. Make stuffing: in medium skillet, saute bacon until crisp. Remove. Add onion and celery to drippings; saute until onion is tender, about 5 minutes. Pour off fat.

5. Drain pineapple, reserving liquid. Set aside. In medium bowl, beat egg slightly. Add bacon, sauted vegetables, pineapple, parsley, stuffing mix, and seasoned salt; toss lightly with fork.

6. Spread stuffing evenly over one rack of spareribs; cover with second rack; tie with string to secure. Sprinkle with ginger and salt, and arrange lemon slices on top. Return to rack in roasting pan.

7. Cover with foil. Roast 1 hour. Remove foil and continue roasting 1 1/2 hours or until tender, brushing often with reserved pineapple liquid.

8. To serve: with scissors, cut through spareribs. Remove to heated serving dish. Makes 4 to 6 servings.