3 lbs. (2 strips) lean spareribs
Salt and pepper
1/2 c. finely diced onion
1/4 c. diced green pepper
2 (8 oz.) cans Hunt's tomato sauce
1 tbsp. Worcestershire sauce
1/3 c. cider or wine vinegar
1 (No. 2) can pineapple tidbits (use bits and syrup)
1/4 c. brown sugar
1/2 tsp. dry mustard

Cut after every third rib, about halfway through the strip. Sprinkle with salt and pepper. Place in shallow roasting pan. Bake in moderate oven (350 degrees) for 1 1/4 hours. Drain off all excess fat. While ribs are roasting, mix remaining ingredients and let stand to blend flavors. Pour over ribs after 1 1/4 hours baking. Bake 45 to 50 minutes longer, basting frequently to coat ribs with sauce. Makes 4 servings.