Ingredients

Yield: 6 servings

4 pounds spareribs, cut into serving pieces
Salt and pepper to taste
1 medium pineapple
2/3 cup brown sugar
3 tablespoons cornstarch
1 teaspoon dry mustard
1 teaspoon ginger
2 cups fresh orange juice
1/3 cup fresh lemon juice
1/3 cup soy sauce
2 tablespoons butter
1/2 pound small fresh mushrooms
1/2 cup chopped onion
1 green bell pepper, cut into squares
1 red bell pepper, cut into squares

Directions

Place spareribs, bone-side down, in a shallow baking pan; sprinkle with salt and pepper to taste. Bake in preheated 350 degree F. oven for 1 hour. Pare pineapple; cut in half lengthwise. Remove core; cut into cubes. Combine brown sugar, cornstarch, dry mustard and ginger in medium saucepan. Stir in orange and lemon juices and soy sauce; bring to a boil. Cook until thickened, stirring constantly, remove from heat. Melt butter in skillet. Add mushrooms; saute for 5 minutes, stir frequently. Pour sauce over spareribs. Add onion, peppers, pineapple and mushrooms. Bake 30 minutes; baste occasionally with sauce in pan.

Each serving contains 1437 calories, 96g fat, 48g carb, 1304mg sodium, 375mg cholesterol.