4 to 5	lbs.	spareribs, cut into two-rib pieces
		salt and pepper
1/2	cup	pineapple juice
2	tbsp.	garlic-flavored wine vinegar
1/4	cup	dry white wine
2	tbsp.	soy sauce
2	tbsp.	honey
1/2	cup	chick broth or bouillon
2	tbsp.	cornstarch
3	tbsp.	cold water

Place spareribs on rack in shallow baking pan.  Brown in 400° oven for 30 minutes, turning ribs once.  Remove from oven; pour off fat.  Sprinkle ribs with salt and pepper.  Place in slow-cooking pot.  Combine remaining ingredients except cornstarch and water; pour over ribs. Cover and cook on low 7 to 9 hours.  Turn control to high.  Dissolve cornstarch in 3 tablespoons cold water.  Stir into rib mixture.  Cook 10 to 15 minutes or until slightly thickened.

Makes 5 to 6 servings