3-5 lbs. spareribs, country-style (boneless is my favorite), trim visible fat

Brown spareribs; lightly season with salt and pepper, if desired. Place in appropriate size roasting pan with cover if available.

SWEET & SOUR SAUCE:

1/2 c. chopped onions
1/4 c. chopped green pepper
2 (8 oz.) cans tomato sauce
1 tbsp. Worcestershire sauce
1/3 c. vinegar
1 (#2) can crushed pineapple (20 oz.)
1/2 tsp. mustard (prepared yellow)
1/4 c. packed brown sugar

These ingredients may be increased according to your preference. I usually use a whole green pepper and about 1 tablespoon of mustard.

Combine in medium saucepan over medium heat until warm. Pour over browned spareribs. Bake at 450 degrees for 30 minutes or at 350 degrees for 1 1/2 hours.

It is most tender and flavorful if baked covered and slowly. It only gets better as it cooks (and as leftovers) Serve with rice.