1 cup vinegar
1 cup shoyu (soy sauce)
¼ to ¾ cup water
1 ¾ cups sugar
pinch of salt
¼ t Ajinomoto (msg)
pieces of ginger
Mix together all of the ingredients (except ribs) and put in large pot and let simmer over low heat. Make a paste of cornstarch and shoyu. Marinate each rib in the paste and brown with 1 tablespoon Wesson oil. When all the ribs are browned put them in the pot with the sauce and turn heat up to high until boiling. Quickly cover and reduce heat to very low and cook until done. It's necessary to stir often to prevent burning and sticking.
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