Put raw pork spare ribs in the deep roasting pan and 2 liquid additions to get a dish so incredible your friends will be begging for more.

This is the kind of rib recipe that fits right into a busy farm day or a lazy Sunday afternoon. You start with raw pork spare ribs, tuck them into a deep roasting pan, then pour in just two simple liquids. The oven does the rest, filling the house with that slow-baked, savory aroma that reminds me of church potlucks and county fair suppers. It’s a pared-down version of the way my mother used to roast ribs when money was tight and pantry space was even tighter. No fancy rubs or long marinating—just good pork, a deep pan, and two trusty bottles from the fridge and cupboard. The result is fall-apart tender ribs in a rich, dark, mysterious sauce that clings to the meat and has folks scraping the pan for one more bite.

These ribs are lovely with classic Midwestern sides: buttered mashed potatoes or baked potatoes to soak up that dark, savory sauce, and a simple vegetable like green beans, sweet corn, or coleslaw to cut through the richness. A pan of cornbread or soft dinner rolls is perfect for sopping up the juices in the bottom of the roasting pan. If you like, finish the meal with something homey and simple, like apple crisp or a scoop of vanilla ice cream, to round out a cozy, comforting supper.

Servings: 4

3 to 4 pounds raw pork spare ribs

Preheat your oven to 300°F (150°C). Pull out a deep roasting pan or a deep glass baking dish—the kind that will comfortably hold the ribs in a single snug layer with room for liquid to come up the sides.

Pat the raw pork spare ribs dry with paper towels. If there is a thick membrane on the bone side and you feel comfortable doing so, you can slip a knife under it and pull it off for extra tenderness, but it’s not strictly necessary.

Lay the raw pork spare ribs into the deep roasting pan, bone side down, meaty side up. Arrange them so they fit closely together in one layer. This helps them braise evenly in the oven.

In a small bowl or large measuring cup, stir together the cola and the barbecue sauce until smooth and well combined. The mixture should look like a dark, glossy, savory-sweet liquid.

Pour the cola–barbecue mixture evenly over the raw pork spare ribs in the pan, making sure the liquid runs down around the sides and under the ribs. You want the ribs surrounded by that mysterious dark liquid, with the meaty tops still peeking above the surface.

Cover the roasting pan tightly with heavy-duty aluminum foil or a well-fitting lid. This traps the steam and helps the ribs turn tender while they gently cook in the sauce.

Place the covered pan on the middle rack of the preheated oven and bake for 2 1/2 to 3 hours, or until the ribs are very tender. They should be pulling back from the ends of the bones and easy to pierce with a fork.

Carefully remove the foil from the pan, watching out for the hot steam. Spoon some of the dark, savory liquid over the tops of the ribs to baste them.

Increase the oven temperature to 375°F (190°C). Return the uncovered ribs to the oven and bake for another 20 to 30 minutes, basting once or twice, until the sauce thickens slightly and the tops of the ribs look glazed and lightly caramelized.

Let the ribs rest in the pan for about 10 minutes so the juices settle and the sauce clings nicely. Cut between the bones to separate the ribs, spoon more of the dark pan juices over the top, and serve hot straight from the roasting pan.

If you prefer a little heat, use a spicy barbecue sauce or stir a teaspoon of crushed red pepper flakes into the cola–barbecue mixture. For a smokier flavor without adding extra ingredients, choose a smoked-style barbecue sauce as your liquid addition—it will deepen the flavor of the pan juices. You can also play with the sweetness by using a different dark soda, such as root beer or Dr Pepper, in place of cola; it keeps the ingredient list to three while giving the ribs a slightly different character. If your ribs are especially fatty, you can spoon off some of the rendered fat from the top of the liquid before the final uncovered bake. For a bit of char, after the ribs are tender and glazed in the oven, slide the pan under the broiler for 3 to 5 minutes, watching closely so the sugars in the sauce don’t burn. Leftover ribs reheat well, covered, in a low oven with a splash of water or extra barbecue sauce to keep them moist.