5 lbs. pork spareribs, cut in serving pieces
1 c. brown sugar
3 tbsp. cornstarch
1 tbsp. dry mustard
1 c. vinegar
1 c. crushed pineapple (No. 1 flat can, undrained)
3/4 c. catsup
3/4 c. water
1/3 c. finely chopped onion
3 tbsp. soy sauce
Salt and pepper

Spread ribs, meaty side up, in a single layer in a large, shallow pan. Brown in 425 degree oven for 20 to 30 minutes and drain off fat. Combine remaining ingredients, except salt and pepper, in a saucepan and stir until smooth. Cook over medium heat until thick and glossy, stirring constantly.

Sprinkle salt and pepper over browned ribs and spoon about half of the sweet and sour sauce over the meat. Reduce heat to 350 degrees and bake for 45 minutes. Turn ribs, cover with remaining sauce and bake for 30 minutes more until done. Serves 6 as a main dish.