4 tbsp. brown sugar
2 tbsp. cornstarch
1/2 tbsp. salt
1/4 c. vinegar
1/2 c. catsup
1 (9 oz.) can crushed pineapple
1 1/2 tbsp. soy sauce
4 lb. spare ribs

Mix brown sugar, cornstarch and salt together in a saucepan. Stir in vinegar until smooth. Add catsup, crushed pineapple and soy sauce. Bring to boil and cook, stirring constantly until thickened.

In the meantime, arrange the side of spare ribs in a large, shallow pan and bake in the oven. Skim off excess fat once in a while until ribs are partially cooked. Pour 1/2 of sauce over top of ribs and bake 20-30 minutes. Turn ribs and cover with remaining sauce. Bake at 350 degrees for 1 1/2 to 2 hours, or until well done. Baste often with sauce drippings.