Dr. Pepper Pineapple Spare Ribs

8-10 boneless pork spare ribs
1 green bell pepper, diced
1 yellow onion, diced
1 (20 ounce) can pineapple tidbits
1 (12 ounce) can Dr. Pepper
1 (6 ounce) can tomato paste
 1 cup medium Pace Picante sauce
3/4 cup brown sugar
4 cloves garlic, minced
2 teaspoons coarsely ground black pepper

Preheat oven to 325 degrees F.

Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.

Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.

In a large bowl stir together the remaining ingredients including the reserved pineapple juice' pour over ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices carefully every 1/2 hour.

Serves 8-10.

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