1 (13 1/2 oz.) can (1 2/3 c.) crushed pineapple
1/4 c. molasses
1/4 c. Dijon mustard
1 tsp. MSG
3 tbsp. lemon juice
3 tbsp. soy sauce
2 tbsp. Worcestershire sauce
Dash pepper
4 lb. spareribs or loin back ribs

For Glaze: Combine first 8 ingredients. Set aside.

Salt ribs; place bone side down on grill over slow coals. (Keep eye on heat - ribs tend to dry out if have too much heat.) Grill about 2 minutes; turn meaty side down and grill until browned, approximately 10 minutes. Turn meaty side up and brush with pineapple glaze. Continue grilling without turning for 30 to 45 minutes until meat is well done. (Loin back ribs will take longer.) Slide a piece of foil under thinner cut of ribs if done before thicker end; continue cooking. 4 to 6 servings.