6 to 8 ribs (fresh country pork spareribs)
1 can (7 lb. 14 oz.) sliced pineapple
1/2 c. honey
4 tbsp. soy sauce
8 tsp. cider vinegar
2 tbsp. corn starch
2 tbsp. cold water
1 tsp. ginger

Place ribs in one layer, meaty side up, in a large roasting pan in a very hot 450 degree oven for 30 minutes. Pour off fat. Meanwhile drain syrup from pineapple into small pan.

Add honey, soy sauce, vinegar and ginger; stir over low heat until honey becomes thin and ingredients blend.

Stir cornstarch and water together. Cook over moderate heat until thick and clear, stirring constantly. Add to honey mixture. Spoon sauce over lightly browned ribs.

Bake uncovered, basting occasionally for 1 hour (300 degrees) or until ribs are tender and a rich brown about 15 minutes. Before ribs are finished, add pineapple rings, spooning glaze over them.