3 1/2 pounds spareribs -- cut individual
salt and pepper
2 cups water
8 ounces bottle Russian salad dressing
6 ounces can pineapple juice
Sprinkle ribs with salt and pepper.
Place in slow-cooking pot; pour water over them.
Cover and cook on low for 6 to 7 hours or until tender.
Arrange ribs on broiler pan; sprinkle with garlic salt.
Make sauce by combining salad dressing and pineapple juice.
Brush ribs with half the sauce.
Broil until brown; turn, brush other side and brown.
NOTES : If possible, ask the butcher to cut each rib in half,
crosswise, so they will be a more convenient size to handle as an