Instructions: Put ribs in fry pan Dutch oven, cover tightly and cook slowly 1 hour, turn occasionally. Pour off drippings. Season with 2 tsp. salt, and 1/4 tsp. pepper. Add 1/2 cup water, and cook slowly, covered, until meat is tender.

Mix brown sugar, cornstarch, curry powder, and 1/4 tsp. salt in small saucepan. Stir in the mustard. Drain the pineapple, and combine pineapple juice with water and gradually add to ingredients in pan, stirring to blend.

Cook, stirring constantly till thickened and reduce heat and cook 5 minutes, stir occasionally.

Place ribs on top of grill, or on rack in broiler pan so surface of meat is 4 - 5 inches from heat. Broil at low to moderate temperatures, 20 minutes. Brush with sauce and turn. Add the reserved pineapple to remaining sauce and heat.

Makes 6 to 8 servings.

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