6 lbs. lean short ribs
1/2 tsp. pepper
3 tbsp. cornstarch
1 c. firmly packed brown sugar
8 1/4 oz. can crushed pineapple, undrained
3/4 c. water
1 tsp. salt
1/2 c. vinegar
1 tsp. paprika
2 tbsp. soy sauce
1/4 tsp. ground ginger
8 1/4 oz. can crushed pineapple, undrained

Sprinkle ribs with salt and pepper; place on a rack in a roasting pan. Bake, uncovered, at 400 degrees for 1 hour. Drain off fat. Place ribs in a clean roaster without the rack. Combine vinegar and cornstarch, blending until smooth. Stir in paprika, brown sugar, ginger, pineapple, soy sauce, and water. Pour over ribs. Cover and bake at 300 degrees for 1 to 1 1/2 hours or until meat is tender. Turn ribs, basting with sauce, every half hour.