My neighbor from Texas shared this brilliant trick for Sunday dinner. Just 3 ingredients wrapped tightly in foil creates the most mouthwatering meat that falls right off the bone.

My neighbor Earl wandered over one Sunday with a foil packet in his hands and that little twinkle in his eye. He’s a Texas boy through and through, and he swore up and down that I didn’t need a fancy smoker or a mile-long ingredient list to get ribs that fall clean off the bone. His secret was almost too simple to believe: just pork ribs, your favorite bottled barbecue sauce, and a little cola, all wrapped up tight in foil and tucked into the slow cooker. The steam and sauce work together like an old church choir, low and slow, until the meat is so tender you have to be gentle lifting it out. This is the kind of Sunday dinner that feels special but doesn’t keep you tied to the stove, and it fits right in with the practical, big-hearted cooking I grew up with here in the Midwest.

These ribs are rich and saucy, so I like to balance them with simple, homey sides. A bowl of creamy coleslaw and a pan of baked beans taste just like a church potluck plate. Buttered corn—fresh off the cob in summer or frozen in winter—goes beautifully with the smoky-sweet sauce. Add warm dinner rolls or slices of soft white bread to mop up the extra juices from the foil. If you want to stretch the meal, pile the rib meat onto toasted buns with pickles and onion slices for easy sandwiches, and pour tall glasses of iced tea or lemonade alongside.

Servings: 4

3 to 4 pounds pork ribs (baby back or St. Louis–style, cut into 2–3 rib sections if needed)

Line the bottom of your slow cooker with a large sheet of heavy-duty aluminum foil, leaving enough overhang on all sides so you can wrap the ribs up into a tight packet. If your foil is narrow, overlap two sheets so there are no gaps for juices to escape.

Pat the pork ribs dry with paper towels. If there is a thick, silvery membrane on the back of the racks and you feel up to it, slide a knife under one corner and pull it off with a paper towel for easier gripping. This step isn’t required, but it can make the ribs even more tender.

Lay the ribs inside the foil-lined slow cooker, meaty side up. If needed, cut the rack into 2–3 rib sections so they fit snugly. It’s fine to stack them slightly, just keep them mostly in a single layer if you can.

In a bowl or large measuring cup, whisk together the barbecue sauce and cola until smooth. The cola will thin the sauce a bit and add sweetness that helps create that sticky, glossy glaze.

Pour the barbecue sauce and cola mixture evenly over the ribs, making sure all the meat is coated. Use a spoon to ladle some sauce over any exposed spots so everything gets a good bath.

Bring the overhanging foil up and over the ribs, folding and crimping the edges together to form a tight, sealed packet. You want the foil wrapped snugly so the steam and sauce stay inside, which is the trick that makes the meat so tender it falls off the bone.

Cover the slow cooker with its lid and cook the foil-wrapped ribs on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the meat is very tender and starts pulling away from the bone when you tug it with a fork.

Once the ribs are done, carefully open the slow cooker and use oven mitts to gently peel back the foil—watch out for the hot steam. The ribs will be extremely tender, so move slowly. Spoon some of the thickened sauce from inside the foil over the top of the ribs to coat them in that dark, glossy glaze.

For a slightly more caramelized finish, you can transfer the ribs and some of the sauce from the foil onto a foil-lined baking sheet and broil them in the oven for 3 to 5 minutes, just until the edges start to char and the sauce bubbles. This step is optional but gives you that backyard-barbecue look.

Serve the ribs hot, straight from the foil packet in the slow cooker or from the baking sheet if you broiled them, spooning extra sauce over the top. The meat should be so soft that it falls right off the bone with hardly any effort.

If you like a little heat with your sweet, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce into the barbecue sauce and cola mixture before pouring it over the ribs. For a smokier flavor, choose a hickory or mesquite-style bottled barbecue sauce, or add a half teaspoon of liquid smoke to the sauce mixture. You can swap the cola for root beer or Dr Pepper for a different kind of sweetness that still gives you that sticky, lacquered finish. If you only have country-style pork ribs, use them instead; they’re meatier and will cook the same way, though you may need to trim any large pockets of fat. To keep cleanup even easier, use a fresh sheet of foil under the ribs if you decide to broil them at the end. Leftover rib meat can be pulled off the bones and reheated in its sauce, then piled on buns for sandwiches or stirred into baked beans for another comforting meal later in the week.