Dump raw boneless country style ribs in the crock pot and 2 other simple additions to get a dinner so incredibly tender your husband will be begging for more.

This 3-ingredient slow cooker homestyle ribs recipe is the kind of no-fuss, stick-to-your-ribs supper that has fed farm families for generations. Boneless country style pork ribs go straight into the crock pot raw, just like we used to do before anyone talked about searing and deglazing. A simple seasoning blend and a bottle of thick, tangy barbecue sauce do all the work while you go about your day. By suppertime, the meat is so tender it practically falls apart when you look at it, the kind of meal that has husbands wandering into the kitchen asking when it’ll be done and coming back for seconds. It’s classic Midwestern comfort with hardly any effort at all.

Serve these tender ribs over a big scoop of mashed potatoes or buttered egg noodles so they can soak up all those cozy juices and sauce. A side of coleslaw or a simple lettuce salad helps cut the richness, while corn—whether it’s sweet corn on the cob in summer or frozen kernels in winter—fits right in with that homestyle feel. Warm dinner rolls or a slice of soft white bread are perfect for swiping through the bottom of the crock pot, and if you want to round it out like Sunday dinner at Grandma’s, add green beans cooked with a little onion and bacon.

Servings: 4

3 to 4 pounds boneless country style pork ribs, raw

Place the raw boneless country style pork ribs in the bottom of a 5- to 6-quart slow cooker, spreading them out in a single snug layer as much as possible. It’s fine if some pieces overlap slightly; just be sure they’re all nestled down in the crock.

Sprinkle the seasoned salt evenly over the top of the ribs, turning pieces as needed so every side gets a light, even coating. This simple seasoning will soak into the meat as it cooks and give you that homestyle flavor without any extra fuss.

Pour the entire bottle of barbecue sauce over the seasoned ribs, making sure to cover as much of the meat as you can. Use the back of a spoon to gently spread the sauce so it drapes over and between the pieces, but do not add extra liquid—the ribs will release their own juices as they cook.

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 easily pull apart with a fork. Avoid lifting the lid during the first few hours so the crock pot can maintain a steady temperature.

Once the ribs are fork-tender, gently stir and turn them in the sauce so every piece is well coated. If there is a lot of liquid, you can remove the lid and let the ribs sit on HIGH for another 15 to 20 minutes to thicken the sauce slightly, or just serve as-is for a more spoonable gravy-style sauce.

Taste the sauce and adjust the seasoning if needed, adding a pinch more seasoned salt or a crack of black pepper to suit your family. Serve the ribs hot, spooning plenty of the sauce over each portion.

You can change the character of these ribs just by swapping that third ingredient. Instead of seasoned salt, try a smoky barbecue rub, a Cajun seasoning blend for a little kick, or a mix of 2 teaspoons kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder for a simple homemade touch. If your family likes sweet-and-tangy ribs, stir 1 to 2 tablespoons of brown sugar into the barbecue sauce before pouring it over the meat (this keeps it to three ingredients by replacing the seasoned salt with your own salt-and-spice blend). For a bit of heat, use a spicy barbecue sauce or add a small pinch of red pepper flakes along with the seasoned salt. If you prefer a slightly less saucy dish, reduce the barbecue sauce to about 1 1/2 cups and check the crock pot during the last hour; you can prop the lid open slightly to let some steam escape and concentrate the sauce. These ribs also shred beautifully for sandwiches—pile the meat on soft buns, spoon on extra sauce from the crock, and serve with pickles. For food safety, always start with fresh, cold pork and keep it refrigerated until you’re ready to load the slow cooker. Do not thaw meat on the counter; if using frozen ribs, thaw them completely in the refrigerator before cooking so they heat evenly and reach a safe internal temperature. The ribs should reach at least 145°F in the thickest part, though for this style of very tender, pull-apart meat, they’ll usually be well above that after the full cook time. Keep the slow cooker covered while cooking, and refrigerate leftovers within 2 hours of serving; store them in a shallow container so they cool quickly. Leftovers reheat well in a covered dish in a low oven or gently in the microwave with a spoonful of extra sauce to keep everything moist.