3-5 lbs. spare ribs (lean)
Salt & pepper
1/2 c. finely diced onion
1/4 c. finely diced green pepper (opt.)
2 (6 oz.) cans tomato juice
1/4 c. cider or wine vinegar
1 (#2) can pineapple tidbits & juice
1/4 c. brown sugar
1/2 tsp. dry mustard

Cut after every third rib about 1/2 way through the strip. Salt and pepper. Bake in shallow roast pan at 350 degrees for 45 minutes. Carefully drain off all excess fat. While ribs are roasting, mix remaining ingredients and let stand to blend flavor. Pour over drained ribs. Bake another 45 minutes to 1 hour basting often to coat ribs.