- 4 lbs. ribs
- White sugar, to taste
- 2 tbsp. Worcestershire sauce
- Cornstarch
- 1 lb. dark brown sugar
- 1½ cups wine vinegar
- 1 tsp. Accent
- 18 beef bouillon cubes, mixed with water to make 1½ quart broth
Cook ribs until tender.
Thicken sauce with cornstarch before serving.