Toss raw boneless pork ribs in the slow cooker and 2 other everyday pantry staples to get a meal so mouthwatering your husband will be begging for more.

Out here in the country, there are days when you want supper to taste like you fussed all afternoon, even though you barely lifted a finger. That’s exactly what these 3‑ingredient slow cooker country ribs do. You start with raw boneless pork ribs, tuck them into the slow cooker, and pour over just two everyday pantry staples—things most of us keep on hand without thinking. By the time the day’s work is done, the meat is so tender and saucy your husband will be hovering by the kitchen asking when he can have seconds. This kind of simple, set‑it‑and‑forget‑it meal reminds me of the church potlucks and harvest suppers I grew up with in the Midwest, where good pork and a trusty slow cooker could make a crowd happy with hardly any trouble at all.

Serve these country ribs spooned over a bed of creamy mashed potatoes or buttered egg noodles so they can soak up every bit of that sweet‑savory sauce. A simple side of green beans, corn, or coleslaw keeps the plate feeling like a true Midwestern supper. Warm dinner rolls or a slice of soft white bread are perfect for mopping up the juices. If you like, add a crisp green salad with a tangy dressing to balance the richness of the pork.

Servings: 4

2 1/2 to 3 pounds raw boneless country-style pork ribs

Lay the raw boneless country-style pork ribs in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they overlap a little, but try to keep most of the meat touching the bottom so it cooks evenly.

In a small bowl or large measuring cup, stir together the barbecue sauce and cola until well blended. This simple mixture will thin the sauce just enough to turn into a glossy, flavorful cooking liquid.

Pour the barbecue sauce and cola mixture evenly over the raw ribs in the slow cooker, making sure all the meat is coated. Use a spoon to nudge the ribs around if any spots look dry.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the ribs are very tender and easily pull apart with a fork.

Once the ribs are tender, taste the sauce and adjust if you like, adding a little extra barbecue sauce for a thicker, bolder flavor. Gently stir to coat the ribs well without breaking them up too much.

Use tongs or a slotted spoon to transfer the ribs to a serving platter, then spoon some of the sauce from the slow cooker over the top. Serve hot, passing extra sauce at the table for anyone who wants more.

If your family prefers a little heat, stir 1 to 2 teaspoons of hot sauce or a pinch of crushed red pepper flakes into the barbecue sauce and cola mixture before pouring it over the ribs. For a more tangy, old-fashioned flavor, replace 1/4 cup of the cola with apple cider vinegar and add 1 tablespoon of brown sugar. You can also use honey barbecue sauce for a sweeter result or a smoky variety for a more rustic taste. If the sauce seems too thin at the end of cooking, remove the ribs to a plate and tent them with foil, then turn the slow cooker to HIGH and let the sauce bubble with the lid off for 10 to 15 minutes to thicken slightly, or stir in a spoonful of extra barbecue sauce. Leftover ribs reheat well; shred the meat and tuck it into sandwich buns for an easy second-night meal. If you’re cooking for just two, you can halve the recipe but keep the cooking time about the same, checking for tenderness toward the end.