3 lbs. spareribs, cut in serving size pieces
2/3 c. brown sugar, firmly packed
2 tbsp. cornstarch
2 tsp. dry mustard
2/3 c. vinegar
1 c. (No. 1 flat can) crushed pineapple, undrained
1/2 c. catsup
1/2 c. water
1/4 c. finely chopped onion
2 tbsp. soy sauce
Salt & pepper to taste

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 a saucepan; stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs; spoon half of sauce over meat. Reduce heat to 350 degrees and bake for 45 minutes. Turn ribs; cover with rest of sauce and bake for 30 minutes more or until well done.

Serves 4.