Backyard Comfort: Just 4 ingredients. The perfect main course when you want to spend the holiday weekend relaxing instead of cooking.

These 4-ingredient slow cooker sticky ginger country ribs are the kind of holiday-weekend main dish that lets you put your feet up instead of hovering over a hot stove. The idea comes straight out of the old Midwestern potluck playbook: take a thrifty, bony cut, let it go low and slow until it turns soft and gelatinous, then finish it with a glossy, caramelized glaze right in the cooker. My mother used to say, “Let the meat do the work while you enjoy your company,” and that’s exactly what happens here. A simple gingered sauce melts into the ribs, the connective tissue turns silky, and by the time you lift the lid you’ve got sticky, amber-colored chunks of tender country-style ribs just begging to be piled onto plates.

These ribs are rich and sticky, so they shine with simple country sides: buttered mashed potatoes or a scoop of fluffy white rice to soak up the sauce, and something crisp like coleslaw or a vinegar cucumber salad to cut through the sweetness. Warm dinner rolls or cornbread are handy for sopping up every last bit of the glossy juices from the slow cooker. For a holiday weekend spread, add a big bowl of baked beans and a platter of sliced tomatoes or sweet corn on the cob, and you’ve got a backyard-style feast with almost no effort.

Servings: 6

4 pounds bone-in country-style pork ribs

Pat the country-style ribs dry with paper towels and trim off any large, loose flaps of fat, leaving some for flavor and moisture. This helps the ribs brown up a bit in their own juices and keeps the finished sauce from being too greasy.

In a medium bowl, whisk together the barbecue sauce, ginger ale, and brown sugar until the sugar is mostly dissolved and the mixture is smooth and pourable. It should smell sweet and gingery, like a simple backyard rib glaze.

Lay the ribs in a single, snug layer in the bottom of a large slow cooker. If you need to stack them a little, tuck the meatier pieces toward the bottom so they sit in more of the cooking liquid and get extra tender.

Pour the ginger-barbecue mixture evenly over the ribs, turning the pieces gently with tongs to coat them on all sides. The ribs don’t need to be completely submerged; they will release juices as they cook and create more liquid.

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. The meat should be soft and gelatinous around the bones, and you should be able to pull it apart easily with a fork, but it should still hold together in big, chunky pieces.

Once the ribs are tender, use a ladle or large spoon to skim off any obvious pools of fat from the surface of the cooking liquid and discard. This keeps the final glaze from becoming greasy and helps it cling better to the meat.

With the ribs still in the slow cooker, gently turn the heat to HIGH if it isn’t already there, remove the lid, and let the ribs simmer uncovered in their sauce for 20 to 30 minutes. During this time, baste the ribs occasionally with the bubbling liquid. The sauce will reduce, thicken, and turn glossy and sticky, clinging to the ribs and giving them a caramelized amber finish while the gelatin in the meat turns silky.

If you’d like the ribs even stickier, carefully transfer them to a serving dish and spoon the thickened sauce over the top, or let them sit in the slow cooker on WARM for another 10 to 15 minutes so the glaze can set slightly on the surface. Serve the ribs straight from the slow cooker, spooning extra caramelized sauce over each portion.

You can swap the barbecue sauce for a thicker, sweeter variety if you like more of a candy-like coating, or choose a spicier sauce if your crowd enjoys a little kick. For a stronger ginger flavor, use a spicy ginger beer instead of ginger ale, or stir 1 teaspoon of ground ginger into the sauce mixture. If you prefer things less sweet, reduce the brown sugar to 2 tablespoons and let the natural sweetness of the barbecue sauce carry the dish. For a slightly tangier finish, stir 1 to 2 tablespoons of apple cider vinegar into the sauce before pouring it over the ribs. If you don’t eat pork, this same method works nicely with bone-in beef short ribs; just plan on the longer end of the cooking time for them to soften and release their gelatin. Food safety tips: Always start with fully thawed ribs and keep them refrigerated until you’re ready to cook. Do not leave raw meat sitting out at room temperature for more than 1 to 2 hours (less if your kitchen is very warm). Make sure the internal temperature of the ribs reaches at least 145°F, though for tenderness you’ll likely be well above that by the time the collagen has melted. Once cooked, don’t leave the ribs in the slow cooker on the counter for more than 2 hours; switch the cooker to WARM if serving over time, and refrigerate leftovers in shallow containers within 2 hours of cooking. Reheat leftovers thoroughly until steaming hot before serving.