Sweet-Sour Spareribs

• 3 lb. country ribs, cut in serving pieces
• 2/3 c. dark brown sugar
• 2 Tbsp. cornstarch
• 2 tsp. dry mustard
• 2/3 c. vinegar
• 1 (8 1/4 oz.) can crushed pineapple
• 1/2 c. catsup
• 1/2 c. water
• 1/4 c. onion, chopped fine
• 2 Tbsp. soy sauce
• salt and pepper

1. Spread ribs, meaty side up, in single layer in a large shallow pan and brown in oven at 425u0b0 for 20 to 30 minutes.
2. Drain off fat. Combine all remaining ingredients, except salt and pepper, in a saucepan.
3. Stir smooth.
4. Cook over medium heat until thick and glossy, stirring constantly.
5. Sprinkle salt and pepper over browned meat.
6. Spoon sweet-sour sauce over each piece and use half the sauce.
7. Reduce oven temperature to 325u0b0 and bake 45 minutes.
8. Cover meat with foil for part of cooking time.
9. Turn ribs; cover with remaining sauce and bake for 30 minutes more or until well done. Total cooking time is about 2 hours.

country ribs, dark brown sugar, cornstarch, dry mustard, vinegar, pineapple, catsup, water, onion, soy sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363948 (may not work)