Spare-Rib Sandwiches Recipe
Spare-Rib Sandwiches Recipe photo by Taste of Home
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Spare-Rib Sandwiches Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 357 calories, 16g fat (6g saturated fat), 98mg cholesterol, 160mg sodium, 24g carbohydrate (20g sugars, 0 fiber), 30g protein.


  1. Place ribs in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. 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.
  3. 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.
Originally published as Spare-Rib Sandwiches in Taste of Home April/May 2005, p15

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ReneeMurby User ID: 7119369 237499
Reviewed Nov. 16, 2015

"I really liked it. A little bit sweet but the hot chili sauce help to balance that off. Unusual, tasty, and easy to make."

katlaydee3 User ID: 3741999 149709
Reviewed May. 15, 2012

"This was a good recipe with a mild, lemon flavor. I made it with the layered salad on the same page."

pamdevone User ID: 3875916 87368
Reviewed Apr. 21, 2011

"It was good, but slightly sweet."

nfdill User ID: 1121125 138064
Reviewed Mar. 7, 2010

"Every time we make these, they are a hit!"

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