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4 pounds spareribs
salt and pepper -- to taste
2 cups water
1 8 oz bottle Russian salad dressing
1 6 oz can pineapple juice
garlic salt -- to taste
If possible, ask the butcher to cut the ribs in half, crosswise, so they will be a more convenient size to handle as an appetizer. Cut the spareribs into individual ribs before cooking.
Sprinkle ribs with salt and pepper. Place in a crockpot; pour water over them to cover. Cook on low 8 hours, or until tender. Drain. Arrange ribs on a broiler pan; sprinkle with garlic salt. Make a sauce by combining the salad dressing with the pineapple juice. Brush ribs with half the sauce. Broil until brown, turn, and brush the other side and brown.
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