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Sweet and Sour Venison Ribs

4 lbs. ribs
White sugar, to taste
2 tbsp. Worcestershire sauce
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.

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