2 1/2 lbs. lean spareribs
1/4 c. butter (low salt)
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1 1/2 tsp. garlic, minced (about 2 lg. cloves)
1 tbsp. cornstarch
1 c. pineapple juice
1/4 c. cider vinegar
3 tbsp. sugar
1/2 tsp. pepper

Place spareribs in shallow baking pan. Roast, uncovered, 1 hour in 350 degree oven. Pour of fat. Meanwhile, heat butter in saucepan. Saute green pepper, onion and garlic in butter until tender. Remove from heat. Stir in cornstarch, pineapple juice and vinegar. Cook, stirring constantly until mixture thickens and comes to a boil. Remove from heat, stir in sugar and pepper. Pour sauce over spareribs. Continue roasting, basting occasionally until tender, about 1/2 hour. Serves 4 to 6. Low sodium - 117.7 milligrams per serving.