4 lbs. pork spare ribs
1 c. brown sugar, packed
3 tbsp. cornstarch
1 tsp. celery salt
1 tsp. ginger
1/4 c. soy sauce
1/2 c. water
1 (8 oz.) an crushed pineapple, undrained (about 1 cup)
1/4 c. minced onion
2 tbsp. Worcestershire sauce
1/3 c. wine or cider vinegar
1 tbsp. shredded orange rind
4 dashes Tabasco sauce

Cut ribs into serving size pieces, 3 to 4 ribs in shallow roasting pan. Cover pan with aluminum foil; crimp foil tightly to edge of pan. Bake in 375 degree oven 1 hour.

Mix together brown sugar, cornstarch, celery salt, and ginger. Stir in remaining ingredients. Cook over low heat, stirring constantly, until mixture thickens slightly. Drain drippings from baking pan. Brush ribs generously with sauce, turn and spoon remaining sauce over ribs.

Cover pan with foil and crimp to edge of pan. Return ribs to oven and bake 30 minutes; remove foil and continue baking until tender and brown. Serve plain or on buttered or curried rice. Yields 4 to 6 servings.