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3 lbs spareribs -- individually cut
Salt and pepper
1 bottle Russian salad dressing -- (8-oz. )
2 cups water
1 can pineapple juice -- (6-oz. )
Sprinkle ribs with salt and pepper. Place in slow cooker; pour water over them. Cover and cook on low for 6 to 7 hours or until tender. Drain. 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.
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