4 pound spareribs, cut in 2 rib pieces
13 1/2 ounce can pineapple chunks
2 tbsp brown sugar
1 1/2 tsp salt
1/4 + 1/8 tsp ground cloves
1/4 + 1/8 tsp ground ginger
1 tbsp Worcestershire sauce
1/2 tsp onion salt
48 ounce canned pork and beans

Arrange spareribs in a 13″ x 9″ baking dish. Drain pineapple; reserve syrup. Combine brown sugar, salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger, Worcestershire sauce and reserved syrup. Brush ribs with half of mixture. Sprinkle ribs with onion salt. Bake, uncovered, at 350° F for 1 hour, basting with drippings every 15 minutes. Remove spareribs from baking dish; set aside. Pour off drippings from baking dish. Combine pork and beans, pineapple chunks, 1/8 teaspoon cloves and 1/8 teaspoon ginger in baking dish. Arrange spareribs on top of bean mixture. Spoon remaining basting mixture over ribs. Return to oven; bake, uncovered, for 1 hour longer or until beans are hot and spareribs brown. Recipe make 6 servings of Spareribs Bean Bake.