List of ingredients:

5 lb of pork spare ribs.
1 1/2 teaspoons of salt.
1 beef bouillon cube.
3/4 cup of water, boiling.
1 teaspoon of cooking oil.
1 can of pineapple, crushed, undrained.
1/4 cup of dark brown sugar, firmly packed.
1 teaspoon of onion powder.
1/4 teaspoon of garlic powder.
2 tablespoons of Worcestershire sauce.
2 tablespoons of cornstarch.
1/4 cup of water, cold.

Directions:

Cut the pork ribs to form individual portions, then sprinkle with 1 teaspoon of salt.

Place the ribs on a rack in a shallow baking pan and bake in preheated 375F oven for 1 hour 45 minutes or until almost tender. Drain off fat.

While the ribs are in the oven, dissolve the beef bouillon cube in boiling water in a medium-size saucepan.

Add the cooking oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt, then bring to a boil.

Reduce heat and simmer, uncovered, for 5 minutes.

In a small bowl, combine the cornstarch with the cold water, then stir into the sauce mixture. Cook and stir until thickened.

Spoon sauce over drained, baked ribs.

Increase oven temperature to 425F. Bake for 30 minutes or until glazed nicely.

Source: Pork Ribs Recipes.

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Combine the sugar, white vinegar, corn starch pineapple juice, and soy sauce.

Bring to a boil, then cook until clear and slightly thick.

Lightly brown the pork chops, seasoning with the salt and black pepper. Cover with the sauce and cook covered over low heat for 50 minutes, turning frequently.

Source: http://www.porkchoprecipes.net/sweet-and-sour-pork-chops.html