3 lbs. lean backribs
Salt and pepper
1/2 c. finely diced onion
1/4 c. diced green pepper
2 (8 oz.) cans tomato sauce
1 tbsp. Worcestershire sauce
1/3 c. cider or wine vinegar
1 (No. 2) can pineapple tidbits, with 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 (350 degree) oven for 1 1/4 hours. Carefully drain off all excess fat.

While ribs are roasting, mix remaining ingredients and let stand to blend flavor. Pour over ribs after 1 1/4 hours of baking. Bake 45-50 minutes longer, basting frequently to coat ribs with the flavorful sauce. Makes 4 servings.