2-3 lbs. country spareribs (8-12)
Salt and pepper
1/4 c. coarsely chopped onion
1/4 c. coarsely chopped celery
1/4 c. coarsely chopped green pepper
2 tbsp. butter
1 tbsp. cornstarch
1 (#2) can (2 1/2 c.) crushed pineapple
4 tbsp. vinegar
1 tbsp. soy sauce

Spread spareribs, meaty side up, in shallow pan; salt and pepper lightly; roast in fairly hot 400 degree oven for 1 hour.

Meanwhile, cook chopped onion, celery and green pepper in butter, about 5 minutes. Sprinkle with cornstarch, stir, then add the crushed pineapple (syrup and all) and cook, stirring, until it boils. Add vinegar and soy sauce.

Pour off excess fat from roasting pan. Then pour hot pineapple mixture over spareribs, put back in oven, and turn down heat to 350 degrees. Continue cooking, basting occasionally with the sauce in pan about 45 minutes or until meat is well browned and done. Serves 4-6.