5 lb Pork spare ribs
1 1/2 ts Salt
1    Beef bouillon cube
3/4 c  Water,boiling
1 ts Oil
1 cn Pineapple,crushed,undrained
1/4 c  Brown sugar,dark,firm packed
1 ts Onion powder
1/4 ts Garlic powder
2 tb Worcestershire sauce
2 tb Cornstarch
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 375F.
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 425F.; bake until nicely glazed, about 30
minutes.