3 to 4 lbs. beef short ribs
1 1/2 tsp. salt (optional)
1 (13 1/2 oz.) can pineapple tidbits
1/2 c. catsup
1/4 c. vinegar
1/4 c. water
1/2 c. minced onions
1/4 c. minced green pepper
3 tbsp. brown sugar
1/2 tsp. dry mustard
Flour

Brown ribs in their own fat in Dutch oven or roaster. Pour off drippings. Sprinkle ribs with 1 teaspoon salt, cover and cook over very slow heat for 1 1/2 hours. Pour off drippings. Combine undrained pineapple, catsup, vinegar, water, onion, green pepper, sugar, mustard and remaining 1/2 teaspoon salt and pour over ribs. Cover and cook 30 minutes longer. Thicken with a little flour if you desire until thicker.