3 lbs. spareribs
Salt
2 tbsp. butter
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
1 tbsp. cornstarch
1 (1 lb. 4 oz.) can pineapple chunks
1/4 c. wine vinegar
1 tbsp. soy sauce
Dash of pepper

Start heating oven to 450 degrees. Lightly sprinkle spareribs with salt; place in shallow open pan. Roast 1/2 hour and pour off fat. Reduce oven heat to 350 degrees.

Meanwhile, in hot butter in saucepan, cook onion, celery, and green peppers 5 minutes. Stir in cornstarch, 1 cup syrup drained from pineapple chunks; cook, stirring, until transparent. Add vinegar, soy sauce, pepper, pineapple chunks, pour over ribs. Bake uncovered, basting occasionally, 1 hour or until fork tender.