Put these raw pork spare ribs in the slow cooker and 5 other pantry staples to cook up a meal so mouth-watering your friends will be begging for more.

This 6-ingredient slow cooker Arbor Day feast is built for busy home cooks who still want something a little special. Raw pork spare ribs go straight into the slow cooker with just five pantry staples—barbecue sauce, soy sauce, apple cider vinegar, brown sugar, and garlic powder—to create fall-off-the-bone ribs with a glossy, tangy-sweet glaze. While Arbor Day traditionally celebrates trees and the outdoors, I like to mark it with recipes that let you spend more time outside and less time at the stove; this set-it-and-forget-it method fits that spirit perfectly. The technique leans on low, moist heat to slowly break down the connective tissue in the ribs, giving you the kind of tender result you’d expect from hours of fussing, without the fuss.

Serve these slow cooker ribs straight from the crock with their cooking juices spooned over the top. They’re wonderful alongside simple sides that don’t steal the spotlight: roasted or mashed potatoes, a crunchy slaw, or buttered green beans. For an Arbor Day gathering, pair them with a big green salad and a loaf of crusty bread to mop up the sauce. A crisp lager or a mildly oaked white wine works nicely with the sweet-savory glaze, while iced tea or sparkling water with lemon keeps things refreshing for an outdoor-friendly meal.

Servings: 4

3 to 3 1/2 pounds raw pork spare ribs, cut into 3- to 4-rib sections

Place the raw pork spare ribs in the bottom of a 5- to 7-quart slow cooker, arranging them in a single layer as much as possible. It’s fine if they overlap slightly or stand on edge, but aim to keep most of the meat in contact with the bottom so it braises evenly.

In a medium bowl, whisk together the barbecue sauce, soy sauce, apple cider vinegar, brown sugar, and garlic powder until the sugar is mostly dissolved and the mixture is smooth. Taste the sauce; if your barbecue sauce is very mild or low in salt, add a small pinch of kosher salt and a few grinds of black pepper, keeping in mind the sauce will concentrate as it cooks.

Pour the sauce mixture evenly over the ribs in the slow cooker, lifting the rib sections slightly with tongs so the sauce can run underneath and coat the bottom pieces. The ribs do not need to be fully submerged; they will release juices as they cook, creating more braising liquid.

Cover the slow cooker with its lid and cook the ribs on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the meat is very tender and starting to pull away from the bones. Avoid lifting the lid during the first few hours so the slow cooker can maintain a steady temperature.

Once the ribs are tender, use tongs to carefully transfer them to a serving platter, keeping the sections intact as much as possible. Skim excess fat from the surface of the cooking liquid in the slow cooker with a spoon.

If you like a thicker glaze, pour the cooking liquid into a small saucepan and simmer over medium heat for 5 to 10 minutes, stirring occasionally, until slightly reduced and glossy. Alternatively, leave it as is for a looser, more spoonable sauce.

Spoon the sauce (reduced or not) generously over the ribs on the platter. Serve warm, passing any remaining sauce at the table so everyone can add more to taste.

For a smokier profile, add 1/2 teaspoon smoked paprika or a few drops of liquid smoke to the sauce mixture before pouring it over the ribs. To lean more toward a Korean-inspired glaze, swap half of the barbecue sauce for ketchup and add 1 tablespoon of gochujang or another mild chili paste, along with a teaspoon of grated fresh ginger. If you prefer less sweetness, reduce the brown sugar to 2 tablespoons; for a sweeter, stickier finish, increase it to 1/3 cup and be sure to reduce the sauce on the stovetop until syrupy. You can also finish the cooked ribs under the broiler for 3 to 5 minutes, brushing with some of the sauce, to lightly caramelize the surface—just watch closely to prevent burning. Food safety tips: Always start with raw ribs that have been kept refrigerated at or below 40°F (4°C) and do not leave them at room temperature for more than 2 hours. Use a slow cooker that is at least 5 quarts so the heat circulates properly, and avoid overfilling beyond two-thirds capacity. Cook the ribs until they reach an internal temperature of at least 190°F (88°C) for tender, pull-away texture; they will be safe to eat once they pass 145°F (63°C), but not yet as tender. Do not reuse the leftover sauce from the slow cooker as a marinade for uncooked meat; if you plan to marinate ribs in advance, reserve some fresh sauce in a separate container before it touches the raw pork. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly to at least 165°F (74°C) before serving.