2 tbsp. butter
2 tbsp. brown sugar
2 tbsp. cornstarch
2 1/4 c. (1 pt., 2 oz. can) pineapple juice
1/4 c. vinegar
2 tbsp. soy sauce
1 tbsp. lemon juice
1/2 tsp. ginger

Melt butter in medium-size saucepan; blend in brown sugar and cornstarch; gradually stir in pineapple juice, vinegar, soy sauce, lemon juice and ginger.

Cook, stirring constantly, until sauce thickens and boils 1 minute. Makes about 2 1/2 cups - enough for 4 pounds of spareribs.