Spare-Rib Sandwiches

Spare-Rib Sandwiches
Spare-Rib Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

Directions

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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