Allow one pound of small spareribs for each person depending on appetites; one 2 to 3 pound rack spareribs. Cut into individual ribs and sprinkle with salt.

Preheat over to 300 degrees. Place ribs in long oven-proof glass dish in one layer. Bake for one hour. Reduce temperature to 250 degrees. Mix together:

5 tbsp. honey
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
1/2 tsp. ground ginger

Pour honey mixture over ribs and bake for 30 minutes. Remove dish from over, drain juice into frying pan and add:

5 tbsp. vinegar
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (6 oz.) can pineapple chunks, drained
3 whole green onions, or 1/2 sliced red onion; optional

Poach the vegetable mixture in the juice for about 3 minutes, just long enough to heat it but retain crispiness. Serve over the ribs.