6 lbs. country spareribs
1/2 c. brown sugar
1 tbsp. dry mustard
1/2 c. vinegar
1 lb., 2 oz. can chunk pineapple
1 (15 1/4 oz.) can crushed pineapple
2 (14 1/2 oz.) cans stewed tomatoes
1/4 c. chopped green pepper, onion, celery (1/4 cup each)

Brown spareribs. Mix all other ingredients and let stand 2 hours. Cook in slow oven for 2 1/2 hours. Good with rice. Serves 6.