Toss frozen country-style ribs in the crock with 4 other pantry staples and watch your family come running when dinnertime hits.

This is the kind of set-it-and-forget-it supper that kept many a farm family going through long, busy days. Frozen country-style pork ribs go straight into the crock with four simple pantry staples to make a glossy, old-fashioned, sweet-and-tangy sauce that tastes like it simmered on Grandma’s stove all afternoon. No browning, no fuss—just the kind of rib dinner that brings everyone to the kitchen when they catch that familiar, comforting smell drifting down the hallway.

Serve these saucy ribs spooned over mashed potatoes, buttered egg noodles, or plain white rice so all that vintage-style gravy has somewhere to go. A simple side of green beans, coleslaw, or a tossed salad balances the richness nicely. Warm dinner rolls or cornbread are perfect for mopping up the extra sauce, and if you want to keep the old-fashioned supper feel, finish with applesauce or a simple fruit salad on the side.

Servings: 4

3 to 3 1/2 pounds frozen country-style pork ribs (bone-in or boneless, kept in a single layer if possible)

Place the frozen country-style pork 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 are stuck together in a few spots, but avoid a tall stack so they cook evenly.

In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce until smooth and well blended.

Pour the sauce evenly over the frozen ribs, lifting or nudging pieces gently with a spoon so some of the sauce can run down between them. Cover the slow cooker with the lid.

Cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the ribs are very tender and reach at least 145°F in the thickest part (165°F or higher will give you that fall-apart texture). Frozen meat can vary, so start checking toward the earlier time and continue cooking as needed.

Once tender, taste the sauce and adjust if you like—add a splash more vinegar for tang or a spoonful of brown sugar for sweetness, stirring gently around the ribs.

Serve the ribs hot, spooning plenty of the saucy juices from the slow cooker over the top. If desired, skim off any excess fat from the surface of the sauce before serving.

For a smokier flavor, add 1 teaspoon smoked paprika or a few drops of liquid smoke to the sauce before pouring it over the ribs. If your family likes a little heat, stir in 1/4 to 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce. You can also swap the ketchup for half ketchup and half chili sauce for a slightly spicier, more old-timey flavor. If you prefer a thicker sauce, ladle some of the cooking liquid into a small saucepan at the end, simmer it to reduce, and then spoon it back over the ribs, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook on HIGH for 15 to 20 minutes until thickened. For a slightly less sweet version, cut the brown sugar down to 1/3 cup and add 2 tablespoons of water to keep the sauce from getting too thick. Food safety tips: Always place the frozen ribs in the bottom of the slow cooker so they are surrounded by heat on all sides, and avoid overfilling the crock more than about two-thirds full so the temperature can rise quickly. Do not cook on the WARM setting; use LOW or HIGH only. Check that the ribs reach a safe internal temperature of at least 145°F, though cooking to 165°F or beyond will give a more tender result. If your ribs are in one solid frozen block, run them briefly under cold water and separate as best you can so the heat can circulate. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before serving.