3 lb. lean spareribs (country ribs and lean pork chunks work also)
1/2 c. finely diced onion
1/4 c. chopped green pepper
2 to 3 (8 oz.) cans tomato sauce
1 tbsp. Worcestershire sauce
1/3 c. cider or wine vinegar
1 (#2) can pineapple chunks, tidbits or crushed in own juice
1/4 c. brown sugar
1/2 tsp. dry mustard
Salt and pepper (for ribs)

Sprinkle ribs with salt and pepper. Place in shallow roasting pan. Bake at 350 degrees for 1 1/4 hours. Drain off all excess fat. While ribs are roasting, mix all sauce ingredients and let flavors blend. Pour over ribs after 1/1/4 hours of baking and bake for 45 to 60 minutes more. Delicious with rice pilaff.