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Spare-Rib Sandwiches

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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

Details

Servings 8

Preparation

Step 1

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.

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