3 lbs. spare ribs
2/3 c. brown sugar
2 tbsp. cornstarch
2 tsp. dry mustard
2/3 c. vinegar
1 c. crushed pineapple, undrained
1/2 c. catsup
1/2 c. water
1/4 c. water
1/4 c. finely chopped onion
2 tbsp. soy sauce
Salt and pepper

Placed ribs meaty side up in a single layer in shallow pan. Brown at 425 degree oven for 20 to 30 minutes; drain off fat. Combine remaining ingredients. Cook over medium heat until thick and glossy stirring constantly. Sprinkle salt and pepper over browned ribs; spoon sweet and sour sauce over. Reduce oven to 350 degrees and bake for 45 minutes. Turn ribs. Cover with remaining sauce and bake 30 minutes until well done.