|Ribs||4 1⁄2 Pound, cut into serving pieces|
|Garlic salt||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||3 Tablespoon|
|Lemon rind||1 , grated|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Brown sugar||2 Tablespoon|
|Chili sauce||1 Cup (16 tbs)|
|Pineapple syrup||1 Cup (16 tbs)|
|Canned pineapple slices||29 Ounce (1 Can No. 2.50 Size)|
Sprinkle ribs with garlic salt.
Brown 20 minutes in 450 degree oven.
Saute onion in oil.
Add remaining ingredients except pineapple; simmer 15 minutes.
Pour over ribs.
Reduce heat to 325 degrees.
Roast 1 hour and 30 minutes to 2 hours or until tender.
During last 15 minutes of baking, top ribs with pineapple slices.