3 lbs. babyback ribs
1 tsp. rosemary leaves
3/4 tsp. salt
1/2 tsp. thyme leaves
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (20 oz.) can crushed pineapple in syrup, drained (reserving liquid)
1 tbsp. cornstarch
1/4 c. honey

Arrange ribs in lightly greased 15 x 10 x 1 inch baking pan. Combine rosemary, salt, thyme, garlic powder, and pepper; sprinkle over ribs. Cover and bake in 350 degree oven 30 minutes. Uncover and bake an additional 30 minutes; drain. Combine reserved pineapple syrup and cornstarch in saucepan. Cook until thickened over medium heat, stirring constantly. Turn off heat. Add crushed pineapple and honey; mix well. Pour pineapple mixture over ribs and bake an additional 50 minutes. Remove from oven. Place pan in broiler 6 inches from heat. Broil 5 minutes or until golden. Makes 4 to 6 servings.

For appetizers, have butcher cut ribs apart.