6 lbs. lean beef short ribs 
1 can (29 oz.) pineapple slices (reserve juice)
 1 cup water 
1/2 cup soy sauce 
1/2 cup honey
 1 clove garlic, minced 
2 tbsp. brown sugar
 1 tbsp. prepared mustard
 1/2 tsp. ground ginger


Arrange ribs in a large bowl. Top with pineapple slices. In sauce pan, combine pineapple juice, water, soy sauce, honey, garlic, brown sugar, prepared mustard and ginger; stir. Simmer 5 minutes. Pour over beef ribs and refrigerate for several hours. Set pineapple slices aside. Place ribs in sauce pan. Pour 1 cup of the marinating sauce over ribs; cover. Cook over medium heat until vapor seal occurs then turn heat to low and cook for 1 1/2 hours or until ribs are tender. Transfer ribs to a serving platter. Place pineapple slices into sauce pan and simmer for 2 to 3 minutes until hot. Arrange on top or ribs.