TOASTER BROILER RECIPES

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SLOW-COOKER BARBECUE RIBS RECIPE - PILLSBURY.COM



Slow-Cooker Barbecue Ribs Recipe - Pillsbury.com image

Yes, you can make authentic-tasting slow-cooker barbecue ribs. Here’s the proof! Cola is the secret to this sauce—it keeps the meat incredibly moist while cooking, so you're left with fall-off-the-bone tender ribs that will satisfy even the most serious barbecue craving, no grill required. For added smoky flavor and texture, we recommend finishing off these slow-cooker ribs for a few minutes in your broiler.

Provided by Pillsbury Kitchens

Total Time 9 hours 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 7

1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 lb pork loin back ribs
1 medium onion, sliced
1/2 cup cola carbonated beverage
1 1/2 cups barbecue sauce

Steps:

  • Spray inside of 4- to 5-quart slow cooker with cooking spray.
  • Mix brown sugar, salt and pepper; rub mixture onto ribs, coating both sides.
  • Cut ribs into 8 sections, about 3 ribs each.
  • Layer ribs and onion in slow cooker. Pour cola over ribs. Cover; cook on Low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Discard liquid and onion slices.
  • Set oven control to broil. Spray broiler pan with cooking spray. Pour barbecue sauce into shallow bowl. Dip ribs into sauce, coating both sides. Place ribs on broiler pan, rib side down. Broil with tops of ribs 3 inches from heat 3 to 4 minutes, just until sauce sets up on ribs. Turn ribs, and broil 3 to 5 minutes longer, just until sauce begins to caramelize. Serve with remaining barbecue sauce.

Nutrition Facts : Calories 980 , CarbohydrateContent 58 g, CholesterolContent 230 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 56 g, SaturatedFatContent 21 g, ServingSize 1 Serving, SodiumContent 1760 mg, SugarContent 48 g, TransFatContent 0 g

CHEDDAR-SAUERKRAUT TOAST RECIPE - NYT COOKING



Cheddar-Sauerkraut Toast Recipe - NYT Cooking image

This 10-minute, vegetarian meal is happily reminiscent of a Welsh Rarebit, a Reuben sandwich and nachos. Toast slices of bread under the broiler, then top with the fermented trio of sauerkraut, pickled jalapeños and Cheddar. After a few minutes under the broiler, the cheese bubbles and crisps and the cabbage warms and mellows. The sauerkraut provides plenty of vegetables and, along with the jalapeño, tames the richness of the cheese. Adapt as you wish: Smear mustard or horseradish on the bread or trade the sauerkraut for kimchi.

Provided by Ali Slagle

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 4

4 slices of bread, such as sourdough, rye, pumpernickel or rustic country bread
2 cups (8 ounces) drained sauerkraut, coarsely chopped
16 slices (about 1/3 cup) pickled jalapeños
1 cup (4 ounces) grated sharp Cheddar

Steps:

  • In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the heat source. Place the bread on a foil-lined baking sheet or tray. Broil until toasted, 1 to 2 minutes per side. (Watch closely as broilers and breads vary.)
  • Top each slice of bread evenly with the sauerkraut, followed by the jalapeños, then the cheese. Spread the toppings all the way to the edge of the bread to prevent burning.
  • Broil until the cheese is bubbling and browned in spots, 3 to 5 minutes. Let cool slightly, then dig in.

More about "toaster broiler recipes"

SLOW-COOKER BARBECUE RIBS RECIPE - PILLSBURY.COM
Yes, you can make authentic-tasting slow-cooker barbecue ribs. Here’s the proof! Cola is the secret to this sauce—it keeps the meat incredibly moist while cooking, so you're left with fall-off-the-bone tender ribs that will satisfy even the most serious barbecue craving, no grill required. For added smoky flavor and texture, we recommend finishing off these slow-cooker ribs for a few minutes in your broiler.
From pillsbury.com
Reviews 4.5
Total Time 9 hours 20 minutes
Calories 980 per serving
  • Set oven control to broil. Spray broiler pan with cooking spray. Pour barbecue sauce into shallow bowl. Dip ribs into sauce, coating both sides. Place ribs on broiler pan, rib side down. Broil with tops of ribs 3 inches from heat 3 to 4 minutes, just until sauce sets up on ribs. Turn ribs, and broil 3 to 5 minutes longer, just until sauce begins to caramelize. Serve with remaining barbecue sauce.
See details


CHEDDAR-SAUERKRAUT TOAST RECIPE - NYT COOKING
This 10-minute, vegetarian meal is happily reminiscent of a Welsh Rarebit, a Reuben sandwich and nachos. Toast slices of bread under the broiler, then top with the fermented trio of sauerkraut, pickled jalapeños and Cheddar. After a few minutes under the broiler, the cheese bubbles and crisps and the cabbage warms and mellows. The sauerkraut provides plenty of vegetables and, along with the jalapeño, tames the richness of the cheese. Adapt as you wish: Smear mustard or horseradish on the bread or trade the sauerkraut for kimchi.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
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