3-4 lbs. ribs
2/3 c. dark brown sugar
2 tbsp. cornstarch
2 tsp. dry mustard
2/3 c. vinegar
1 (8 1/4 oz.) can crushed pineapple, undrained
1/2 c. catsup
1/2 c. water
1/4 c. onion, chopped fine
2 tbsp. soy sauce
Salt and pepper

Spread ribs, meaty side up, in single layer in a large shallow pan. Brown in 425 degree oven for 20-30 minutes, drain off fat.

Combine all 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 sweet-sour sauce over each piece using about half the sauce.

Reduce oven to 350 degrees and bake for 45 minutes. Turn ribs, cover with remaining sauce and bake for 30 minutes more or until well done. Serves 4.

NOTE: I use country ribs because they are meatier than spare ribs. If ribs are browning too quickly, cover with foil (poke holes in foil).