5 lbs. pork spareribs, cut in serving pieces
1 c. brown sugar
3 tbsp. cornstarch
1 tbsp. dry mustard
1 c. vinegar
3/4 c. ketchup
1 c. crushed pineapple, undrained
1/3 c. finely chopped onion
3/4 c. water
3 tbsp. soy sauce
Salt and pepper

Spread ribs, meaty side up, in a single layer in a large, shallow pan. Brown in oven (425 degrees) for 20 to 30 minutes; drain off fat. Combine 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 about half of the sweet sour sauce over meat. 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.