3 to 4 lbs. spareribs, cut into individual ribs (if possible ask butcher to cut each rib in half crosswise, so they will be a more convenient size to handle as an appetizer)
Salt and pepper
2 c. water
1 bottle (8 oz.) Russian salad dressing
1 can (6 oz.) pineapple juice
Sprinkle ribs with salt and pepper. Place in crockpot; pour water over; 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 of sauce. Broil until brown; turn, brish other side and brown.