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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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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:
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 |
Directions:
1. Place ribs in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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.
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. Yield: 8 servings.
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