My grandfather swore by this sticky sweet glaze every March. Just 4 ingredients. Get an incredibly tender dinner in no time

Every March, right around St. Patrick’s Day, my grandpa would pull out a dusty bottle of Irish whiskey and make the stickiest, sweetest glaze for ribs. It wasn’t fancy, but it made the whole house smell cozy and a little bit festive. This slow cooker version keeps his same four-ingredient idea—pork ribs, Irish whiskey, brown sugar, and ketchup—then lets the crockpot do the work while you’re at your job, kids’ activities, or just trying to catch up on laundry. You get fall-off-the-bone ribs with a dark, glossy whiskey glaze that tastes like you spent all day fussing over them, when really the slow cooker did the heavy lifting.

These Irish whiskey ribs are rich and sticky, so I like to keep the sides simple: creamy mashed potatoes or buttered baby potatoes, a crisp green salad, or steamed green beans all work really well. Cornbread or crusty bread is perfect for soaking up the extra glaze and juices on the plate. If you’re leaning into the March/Irish theme, serve with colcannon (mashed potatoes with cabbage) and a cold beer or sparkling water with lime. They also make great leftovers tucked into soft rolls for easy sandwiches the next day.

Servings: 4

3 to 3.5 lb pork spare ribs or baby back ribs, cut into 3–4 rib sections

Pat the ribs dry with paper towels and cut them into 3–4 rib sections so they fit easily into your slow cooker. Trim any large, thick pieces of fat if you like, but leave some so the meat stays juicy.

In a medium bowl or large measuring cup, whisk together the ketchup, brown sugar, and Irish whiskey until the sugar is mostly dissolved and the mixture is smooth and glossy.

Lightly spray the inside of your slow cooker with cooking spray (optional, but it helps with cleanup). Pour a thin layer of the whiskey glaze into the bottom of the slow cooker—just enough to coat.

Arrange the rib sections in the slow cooker in layers, meaty side facing out as much as possible. It’s fine if they overlap. Pour the remaining whiskey glaze evenly over the ribs, turning them gently with tongs to coat as best you can.

Cover and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, until the ribs are very tender and the meat is pulling away from the bones. Avoid lifting the lid too often so you don’t lose heat.

Once the ribs are tender, carefully transfer them to a foil-lined baking sheet using tongs—they’ll be very soft and may want to fall apart. Spoon some of the cooking liquid from the slow cooker over the ribs to coat again.

Pour 1 to 1 1/2 cups of the remaining cooking liquid into a small saucepan (leave any excess fat behind if you can). Bring to a simmer over medium heat and cook for 5–8 minutes, stirring occasionally, until slightly thickened and syrupy. It should coat the back of a spoon. This becomes your sticky whiskey glaze.

Preheat your broiler to high and adjust the oven rack to the upper-middle position. Brush or spoon the thickened whiskey glaze generously over the tops of the ribs.

Broil the ribs for 3–5 minutes, watching closely, until the glaze is bubbling, caramelized around the edges, and dark amber in spots. You want sticky and charred in places, but not burnt.

Transfer the ribs to a serving platter or individual plates. Spoon any remaining glaze and some of the savory brown juices from the baking sheet or slow cooker over the top. Serve hot, with napkins handy—the glaze is deliciously sticky.

If you like a little heat with your sweet, stir 1–2 teaspoons of crushed red pepper flakes or a dash of hot sauce into the whiskey glaze before pouring it over the ribs. For a smokier flavor (without adding more ingredients), use smoked salt on the ribs before cooking or quickly sear the ribs in a hot skillet on the stove before adding them to the slow cooker. You can also switch up the cut: country-style pork ribs work well and are meatier, just check them a bit earlier since they can cook faster. If you need to prep ahead, assemble the ribs and glaze directly in the slow cooker insert the night before, cover, and refrigerate; in the morning, pop the insert into the base and start cooking. To thicken the glaze even more without babysitting the stove, you can remove the lid from the slow cooker for the last 30–45 minutes and let the sauce reduce right in the pot. Leftover ribs reheat nicely in a covered dish at 300°F until warmed through, and the meat can be shredded and mixed with any extra glaze for easy sandwiches or sliders later in the week.