Spare-Rib Sandwiches
TOTAL TIME: Prep: 15 min. Cook: 2 hours
YIELD: 8 servings.
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
Ingredients
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3 pounds boneless country-style pork ribs
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1 can (12 ounces) frozen lemonade concentrate, thawed
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1-1/2 cups water
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3 tablespoons chili sauce
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1 tablespoon brown sugar
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1-1/2 teaspoons cider vinegar
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2 teaspoons cornstarch
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Sandwich buns, split
Directions
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1.
Place ribs in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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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.
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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.
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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