Sweet and Sour Boneless Pork Ribs

Preheat the oven to 250 degrees F.
Place the ribs onto a foil-covered, greased baking sheet, arranging them so there is space around each one. Season the ribs on all sides with the seasoned salt.
Meanwhile, in a sauce pan over medium heat, make the sauce by combining the vinegar, oil, soy sauce, ginger root, ketchup, honey, and garlic. In a small bowl, whisk the cornstarch into the reserved cup of pineapple juice; whisk into the sauce ingredients in the sauce pan.
Bring the sauce to a boil; reduce the heat and let the sauce simmer until it's reduced by half. When the sauce has nicely thickened, pour half of it from the saucepan; reserve this half of the sauce for serving the ribs later.
Using a silicone pastry brush, slather the ribs on the baking sheet with a generous amount of sauce from the saucepan. Cover the baking sheet tightly with foil then place it into the preheated oven on the center rack. Bake the ribs for 1 - 1 1/2 hours or until they are very fork-tender at the center.
Raise the oven temperature to 400 degrees F.
When the ribs are very tender, remove the baking sheet from the oven; carefully unwrap the foil. Scatter the bell pepper slices and broccoli florets around the ribs; slather everything with more sauce from the saucepan,
Return the ribs and vegetables to the oven; roast for 12-15 minutes or until the ribs are bubbly on top and the vegetables are al dente. Serve at once with the reserved sauce.