My dad made this cheap cut of meat taste like a million bucks growing up. Only 3 ingredients to get the most fall-off-the-bone dinner imaginable.

This slow cooker 3-ingredient country style ribs recipe is the kind of budget-friendly, stick-to-your-ribs meal my Midwestern dad leaned on when money was tight but he still wanted dinner to feel special. Country-style ribs are an inexpensive cut from the shoulder, which means they’re full of flavor but need gentle, low-and-slow cooking to truly shine. With just ribs, a bottle of your favorite barbecue sauce, and a splash of cola for sweetness and caramelization, you end up with glossy, fall-apart tender pork that tastes like it simmered all day in a barbecue joint. It’s a straightforward, set-it-and-forget-it method that turns a cheap cut of meat into something that feels like a splurge.

Serve these ribs straight from the slow cooker with plenty of the sticky sauce spooned over the top. They’re classic with creamy coleslaw, buttered corn, and a scoop of mashed or roasted potatoes to soak up the juices. In true Midwestern fashion, they’re also great with baked beans and a soft dinner roll or cornbread on the side. For a lighter plate, pair them with a simple green salad and steamed green beans. Leftovers make excellent sandwiches piled on a toasted bun with extra sauce and a few pickle slices.

Servings: 4

3 to 4 pounds bone-in country style pork ribs

Pat the country style pork ribs dry with paper towels and trim any large, hard pieces of surface fat, leaving some fat for flavor. This helps the sauce cling and keeps the finished ribs from feeling greasy.

In a medium bowl, whisk together the barbecue sauce and cola until smooth and evenly combined. The cola will thin the sauce slightly and add sweetness that caramelizes as the ribs cook.

Pour a thin layer of the barbecue-cola mixture into the bottom of a 5- to 6-quart slow cooker, just enough to lightly coat the base. This keeps the ribs from sticking and starts the flavor layer.

Arrange the country style ribs in the slow cooker in an even layer, overlapping them as needed but not packing them in too tightly. Spoon or pour the remaining barbecue-cola mixture over the top, turning the ribs with tongs to make sure each piece is well coated.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the ribs are very tender and the meat pulls apart easily with a fork. Avoid lifting the lid too often so the heat stays consistent and the ribs stay moist.

Once the ribs are tender, use tongs to carefully transfer them to a plate or baking sheet, as they will be very soft and may want to fall apart. Skim excess fat from the surface of the sauce in the slow cooker with a spoon.

If you like a thicker, stickier glaze, ladle some of the cooking sauce into a small saucepan and simmer over medium heat for 5 to 10 minutes, stirring occasionally, until it reduces and becomes glossy and slightly syrupy.

To mimic those charred, crispy edges like oven- or grill-braised ribs, preheat your broiler to high and line a baking sheet with foil for easy cleanup. Arrange the cooked ribs in a single layer on the sheet and brush generously with some of the thickened sauce.

Broil the ribs 3 to 5 minutes, watching closely, until the sauce is bubbling, shiny, and starting to char at the edges. This step deepens the flavor and gives you that barbecue-shop look. Remove from the oven and let rest a few minutes.

Transfer the ribs to a serving dish or back into the warm, empty slow cooker and spoon more of the remaining sauce over the top. Serve hot, with extra sauce on the side for drizzling over each portion.

For a smokier flavor, choose a hickory or mesquite-style barbecue sauce and add a few drops of liquid smoke to the sauce-and-cola mixture (still keeping the ingredient list to the three main components of ribs, barbecue sauce, and cola). If you prefer a bit of heat, use a spicy barbecue sauce or stir a spoonful of hot sauce into the bottle before mixing with cola. You can also swap the cola for root beer or Dr Pepper for a different but still nostalgic sweetness that caramelizes beautifully. To keep things on the sweeter, more kid-friendly side, choose a mild, thick sauce with a touch of brown sugar. For extra char, broil the ribs a second time with another thin layer of sauce, just a minute or two, to build up a lacquered crust. If you’re cooking for two, halve the recipe but keep the same cooking time; the ribs still need that low, slow braise to become fall-apart tender. Leftovers reheat well covered in the oven with a splash of water or extra sauce, or you can shred the meat and mix it with some of the cooking juices for pulled pork sandwiches or taco fillings.