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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
  • 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


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

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  • ReneeMurby
    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
    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
    Apr 21, 2011

    It was good, but slightly sweet.

  • nfdill
    Mar 7, 2010

    Every time we make these, they are a hit!