For BBQ Sauce, whisk together brown sugar, ketchup, molasses, apple cider vinegar, 2 tsp Bouillon and black pepper in medium pot. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes.
Meanwhile, for Ribs, combine ground pork, cornstarch, water, and remaining Bouillon in medium bowl. Divide into 4 portions. On a sheet of foil, with wet hands, press each portion into a rectangle that's roughly 7 x 3 inches. Cover patties with plastic wrap. Using the handle of a wooden spoon, create indentations to make patties look like "ribs".
Heat large nonstick skillet over medium-high heat; lift patties off foil and add to skillet. Cook 5 to 6 minutes, turning once until browned and cooked through.
Brush both sides of patties generously with about ¾ cup of the BBQ Sauce.
Place patties on roll bottoms. Evenly top with pickles and sliced onions, then roll tops and enjoy! Serve remaining BBQ Sauce on the side or save for another use.
