• 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.