|Lean pork spareribs||4 Pound|
|Canned crushed pineapple||20 Ounce, drained (1 Can)|
|Catsup||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
Have butcher cut across rib bones to make strips 1 1/2 inches wide.
Preheat oven to 350°F.
Place ribs close together in single layer in baking pan.
Sprinkle with salt and pepper to taste.
Cover tightly with aluminum foil.
Bake in preheated oven 1 hour.
Uncover; pour off and discard drippings.
In bowl, combine remaining ingredients.
Spoon sauce over ribs.
Grill over hot coals 15 minutes or bake, uncovered, 30 minutes longer or until ribs are tender and glazed.