|Lean pork spareribs||4 Pound|
|Canned crushed pineapple in juice||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°E Place ribs close together in single layer in baking pan.
Sprinkle with salt and pepper to taste.
Cover tightly with aluminum foil.
Bake 1 hour.
Uncover; pour off and discard drippings.
In bowl, combine remaining ingredients.
Spoon sauce over ribs.
Place ribs over hot coals.
Grill 15 minutes or until ribs are tender and glazed.