5 lbs. pork spareribs, cut in serving size
1 c. brown sugar
3 tbsp. cornstarch
1 tbsp. dry mustard
1 c. vinegar
1 c. (8 oz.) crushed pineapple, undrained
3/4 c. catsup
3/4 c. water
1/3 c. finely cut 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; drain off fat.

Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs; spoon about half of sauce over meat. Reduce heat to 350 degrees and bake 45 minutes.

Turn ribs; cover with remaining sauce and bake 30 minutes more or until well done. Makes 6 servings.