Get ribs so good from a slow cooker, you might retire your grill

There's definitely more than one way to create delicious and succulent pork ribs, but none of them can beat the finger-licking-good ribs that come straight out of your slow cooker. While other methods require vigorously wrapping ribs in foil, furiously basting them while cooking or constantly moving them around the grill, this recipe lets you drop the pork ribs into a marinade, turn a button and come back later to fall-off-the-bone ribs.

If you need any other reason to love this recipe, let it be the short ingredient list. Of course you can make your own barbecue sauce (also in your slow cooker!), but remember that ketchup needs some time to cook out, so prepare it in advance if you do. And if you're really in a time crunch, you don't even need the last step of adding the barbecue sauce to the slow cooker at all. This step at the end just gives the sauce a chance to warm through, but it's not necessary.

3 pounds pork side ribs (about 2 racks of ribs)
2 12-ounce cans root beer
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper

1. Remove silver skin from the back of the ribs. This can be done by pushing the back of a spoon just underneath it and then working it up and off the ribs with your fingers.

2. Sprinkle the ribs generously with salt and pepper; place them in a 6-quart slow cooker. Pour the root beer over the top.

3. Cover and cook on low for 5 hours, or on high for 3 hours.

4. Remove ribs from the slow cooker, setting aside on plate. Discard liquid from the slow cooker.

5. Place the ribs back inside, along with the barbecue sauce. Be sure to coat ribs in the sauce. Cook on high for another 1 hour.

6. Gently remove from the slow cooker and serve with sauce.

Pro tip: For charred bits that will add a smoky flavor and make it seem as though the ribs came fresh off the grill, brush the ribs with sauce and place them under the broiler for just a few minutes instead of placing them back into the slow cooker.