Categories: Casseroles, Beef, Pork/ham, Oriental 
      Yield: 6 servings 
  
      5 lb Pork spare ribs                   1/4 c  Brown sugar,dark,firm packed 
  1 1/2 ts Salt                                1 ts Onion powder 
      1    Beef bouillon cube                1/4 ts Garlic powder 
    3/4 c  Water,boiling                       2 tb Worcestershire sauce 
      1 ts Oil                                 2 tb Cornstarch 
      1 cn Pineapple,crushed,undrained       1/4 c  Water,cold 
  
  1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt. 
   
  2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. 
  oven until almost tender, 1 1/2 to 2 hours. Drain off fat. 
   
  3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size 
  saucepan. 
   
  4. Add oil, pineapple, brown sugar, onion powder, garlic powder, 
  Worcestershire sauce and remaining salt; bring to a boil. 
   
  5. Reduce heat and simmer, uncovered, 5 minutes. 
   
  6. Combine cornstarch with cold water in a small bowl; stir into sauce 
  mixture. Cook and stir until thickened. 
   
  7. Spoon sauce over drained, baked ribs. 
   
  8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30 
  minutes.