3 lb spareribs, cut in serving size pieces
2/3 c. dark brown sugar, packed
2 tbsp. cornstarch
2 tsp. dry mustard
2/3 c. vinegar
1 can (8 1/4 oz.) crushed pineapple, undrained
1/2 c. catsup
1/2 c. water
1/4 c. finely chopped onion
2 tbsp. soy sauce
Salt and pepper

Spread ribs, meaty side up in a single layer in a 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 smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over brown ribs; spoon sweet and sour sauce over each piece using about half the sauce. Reduce heat to 350 degrees and bake for 45 minutes. Turn ribs, cover with remaining sauce and bake for 30 minutes or until well done.

Serves 4 as a main dish.