Brown short ribs in hot fat. Add water; cover and cook slowly until tender (1 1/2 to 2 hours), adding more water if necessary. Drain off fat.
Combine sugar and cornstarch; add salt, pineapple syrup, vinegar and soy sauce. Cook over low heat until thick, stirring constantly.
Pour over hot ribs and let stand 10 minutes. Add green pepper, onion and pineapple; cook 5 minutes.
Serve over hot chow-mein noodles or rice. Makes 5 to 6 servings.