Toss a rack of ribs in the crock with 4 other ingredients and watch your family fight over the last piece.

This is the kind of rib recipe I lean on when the day is busy but I still want the house to smell like Sunday supper at my parents’ farm. It’s just one rack of baby back ribs and four pantry-friendly helpers, all tucked into the slow cooker and left alone until the meat is so tender it practically falls off the bone. This way of cooking ribs isn’t fancy or fussy—no smoker, no special rubs—just the sort of straightforward, stick-to-your-ribs comfort that’s been on Midwestern tables for generations, with the crock pot doing the work while you get on with your day.

Serve these tender crock pot ribs with classic Midwestern sides: creamy coleslaw, buttered corn, and a big bowl of mashed potatoes or baked beans to soak up the extra sauce. Warm dinner rolls or cornbread are perfect for sopping up every last drop, and a simple green salad or sliced garden tomatoes helps balance the richness. Put the ribs in the center of the table, pass the sides family-style, and let everyone pull their own piece from the platter.

Servings: 4

1 rack baby back pork ribs (about 2 to 3 pounds)

Lay the rack of baby back ribs meat-side up on a cutting board. If there is a thin, shiny membrane on the bone side, slide a butter knife under one corner and pull it off with a paper towel for easier gripping. This helps the ribs get more tender, but if it gives you trouble, don’t worry—they’ll still be good.

In a medium bowl, stir together the barbecue sauce, ketchup, brown sugar, and Worcestershire sauce until the sugar is mostly dissolved and the mixture is smooth.

Place the rack of ribs into the slow cooker. Curve the rack along the bottom edge of the crock insert, bone-side down and meat facing inward, so it forms a loose C-shape around the inside of the oval. If the rack is very long, you can cut it into 2–3 sections and nestle the pieces in a single layer as best you can.

Pour the sauce mixture evenly over the ribs, lifting the edges gently with a spoon or tongs so some sauce can run underneath. Spoon a bit of sauce over the top so all the meat is coated. Cover the slow cooker with the lid.

Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the ribs are very tender and the meat pulls away from the bone when tugged with a fork. Try not to lift the lid during the first few hours so the cooker can maintain its heat.

When the ribs are done, carefully lift the rack out of the slow cooker using tongs and a wide spatula, as the meat will be very tender and may want to fall apart. Place on a serving platter. Spoon some of the warm sauce from the slow cooker over the top, and serve the remaining sauce on the side at the table.

If you like a bit of heat, stir 1/2 teaspoon of crushed red pepper flakes or a few dashes of hot sauce into the barbecue mixture before pouring it over the ribs. For a smokier flavor (without a smoker), choose a smoky-style barbecue sauce or add 1/2 teaspoon of smoked paprika to the sauce. If you prefer a tangier rib, swap half of the ketchup for apple cider vinegar and add a teaspoon of yellow mustard. For an oven finish with a little char, transfer the cooked ribs to a foil-lined baking sheet, brush with extra barbecue sauce, and broil on the top rack for 3–5 minutes, watching closely so they don’t burn. You can also use this same method with country-style pork ribs or spare ribs; just be aware that thicker cuts may need a bit more time on LOW. Food safety tips: Always start with fresh, cold ribs and keep them refrigerated until you’re ready to cook. Do not leave raw meat out at room temperature for more than about 30 minutes while you prep. Cook pork ribs until they are at least 145°F in the thickest part, though for tenderness they will usually be much higher by the time they are done in the slow cooker. Use clean utensils and a clean cutting board when handling raw meat, and wash your hands and surfaces well with hot, soapy water afterward. Leftover ribs should be cooled and refrigerated within 2 hours and eaten within 3–4 days, or frozen for longer storage.