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4 lb Spareribs; cut in ind. Ribs
1 ts Salt
1 ts Pepper
1 ts Garlic salt
8 oz Russian salad dressing
6 oz Pineapple juice
Sprinkle ribs with salt and pepper. Place in slow cooker; pour water over them. Cover and cook on low 6-7 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. Makes 8-10 appetizer servings. *If possible ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle the appertizer.
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