3 lbs. spareribs, cut into serving size pieces
2/3 c. brown sugar, packed
2 tsp. dry mustard
2 tbsp. cornstarch
2/3 c. vinegar
1 (8 oz.) can crushed undrained pineapple
1/2 c. ketchup
1/2 c. water
1/4 c. finely chopped onion
2 tbsp. sauce
Salt and pepper to taste

Spread ribs, meaty side up, in single layers in large shallow pan. Brown in 425 degree oven for 20 to 30 minutes. Drain off fat. Combine all remaining ingredients, except salt and pepper, in saucepan. Stir until 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 heat to 350 degrees and bake for 45 minutes. Turn ribs over; cover with remaining sauce and bake for 30 minutes more or until well done. Serves 4 as a main dish.