Spare-Rib Sandwiches Recipe

Spare-Rib Sandwiches Recipe photo by Taste of Home

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These sandwiches will score high with everyone. The tender pulled barbecued pork has a pleasant hint of lemon that you don't expect.—Lizz (Elizabeth) Loder, Fox Point, Wisconsin

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Spare-Rib Sandwiches Recipe

Prep: 15 min. Cook: 2 hours

Yield: 8 Servings

15 110 125

Ingredients

3 pounds boneless country-style pork ribs
1 can (12 ounces) frozen lemonade concentrate, thawed
1-1/2 cups water
3 tablespoons chili sauce
1 tablespoon brown sugar
1-1/2 teaspoons cider vinegar
2 teaspoons cornstarch
Sandwich buns, split

Directions

Place ribs in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Drain; return ribs to pan. In a small bowl, combine the lemonade concentrate, water, chili sauce, brown sugar and vinegar. Pour two-thirds of the sauce over ribs; set remaining sauce aside. Cover and cook over medium heat for 50-55 minutes or until meat is tender and sauce is thickened.
When cool enough to handle, shred meat with two forks. In a large saucepan, whisk cornstarch and reserved sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shredded pork; heat through. Serve on buns. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 357 calories, 16 g fat (6 g saturated fat), 98 mg cholesterol, 160 mg sodium, 24 g carbohydrate, trace fiber, 30 g protein.

Originally published as Spare-Rib Sandwiches in Taste of Home April/May 2005, p15