1. In Dutch over, cover ribs and simmer 45 minutes, Remove from water and let set, so you can skim off fat
2. In about 2 cups of water add 2 1/2 can of Chunk pineapple.
3. In the drained pineapple juice add the 4 Tablespoons of cornstarch.
4. Combine cornstarch, pineapple, and broth from ribs, cooking until thickened.
5. Serve over rice.
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