Oriental Barbecue Ribs

4 to 5 lb pork or lamb spare ribs
1-1/2 tsp salt
1 beef bouillon cube
3/4 cup boiling water
1 tbsp oil
1 20 oz can crushed pineapple, undrained
1/4 cup firmly packed dark brown sugar
1 tsp onion powder
1/4 tsp garlic powder
2 tbsp original Worcestershire sauce
2 tbsp cornstarch
1/4 cup cold water

Cut ribs to form individual portions then sprinkle with 1 tsp salt.
Place ribs on a rack in a shallow baking pan
Bake the ribs in preheated 375F oven until almost tender for about 1-1/2 to 2 hours. Then drain off fat.
Meanwhile, dissolve bouillon cube in boiling water in a medium-size sauce pan. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt.
Bring the mixture to a boil.
Reduce heat and simmer, uncovered 5 minutes.
Combine cornstarch with cold water in a small bowl.
Then stir into sauce mixture.
Cook and stir sauce mixture until thickened.
Spoon sauce over drained, baked ribs.
Increase oven temperature to 425F and bake until nicely glazed for about 30 minutes.
Serves up to 6.