1 tablespoon vegetable oil
1 1/2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
3 teaspoons Worcestershire sauce
1 1/2 teaspoons distilled white vinegar
1 cup bulgur
1 pint red wine
Heat oil in a large metal or plastic pot over high heat. Stir in the Worcestershire sauce, garlic and salt until well mixed. Cover pot and turn to heat briefly.
Make a well in the center of the bottle of vinegar and add water. Bring to a boil, then stir in red wine.
Cover and refrigerate at least 2 hours or overnight. Remove ribs from marinade and reserve.
Remove ribs from marinade, place in a microwave-safe dish or bowl and microwave on high for 4 minutes to prevent the meat from sticking. Add enough sauce to cover, but not so that it clams in the mouth.
Repeat with remaining ingredients. Top ribs with remaining sauce. Secure with toothpicks.