3 to 4 pounds boneless country-style pork ribs
1 can (20 ounces) pineapple tidbits, undrained
2 cans (8 ounces each) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Salt and pepper to taste
Place ribs in an ungreased 5-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over the ribs.
Cover and cook on low for 8-10 hours or until meat is tender. Thicken the sauce if desired. Yield: 8 servings.