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Spare-Rib Sandwiches

 Spare-Rib Sandwiches
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
8 ServingsPrep: 15 min. Cook: 2 hours


  • 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


  • 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,

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Spare-Rib Sandwiches (continued)

Nutritional Facts: 24 g carbohydrate, trace fiber, 30 g protein.