3/4 c. pineapple preserves
1/2 c. orange juice
1 tbsp. lemon juice
1/2 c. soy sauce
1 tsp. ginger
1/4 tsp. rosemary
1/4 tsp. pepper
1 garlic clove, minced
4 - 6 lbs. spareribs cut in serving pieces

Mix pineapple preserves, orange juice, lemon juice, soy sauce, ginger, rosemary, pepper and garlic. Place spareribs in shallow dish. Pour mixture over ribs, marinate for 3 to 4 hours or longer in refrigerator, turning 2 or 3 times. Place on rack in an open roasting pan. Do not add water. Roast 350 degrees for 2 to 2 1/2 hours basting with marinade every 30 minutes. Makes 6 to 8 servings.