Appetizer Ribs

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3 1/2 pounds spareribs -- cut into individual salt and pepper

2 cups water

garlic salt

8 ounces bottle Russian salad dressing

6 ounces can pineapple juice

Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour water over them. Cover and cook on low for 6 to 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.

NOTES : If possible, ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle as an appetizer.