Place 4-pound center-cut pork rib roast in shallow roasting pan, bone side down. Brown in 450 degree oven for 30 minutes. Remove from oven when well browned and transfer to deeper baking dish. Pour sauce over roast and bake for 2 1/2 hours at 300 degrees. Baste with sauce about every 45 minutes.

2 c. sugar
1 c. white vinegar
2 tbsp. green pepper, chopped
1 tsp. salt
1 c. water
4 tsp. cornstarch
2 tbsp. water

Mix first 5 ingredients in saucepan and simmer for 5 minutes. Mix cornstarch and the 2 tablespoons water (cold). Add to mixture. Cook and stir until thickened. Let cool before pouring over roast.