May Comfort: Just 4 ingredients. I throw this together early in the morning so dinner is completely ready after a long day working in the yard.

These 4-ingredient slow cooker saucy riblets are what I lean on during busy yardwork days in May. I toss everything into the slow cooker first thing in the morning, and by dinnertime the pork spare rib pieces are fall-apart tender and coated in a glossy, sticky, ruby-brown glaze. This is good, simple Midwestern comfort food—no fancy steps, just pantry staples doing their thing low and slow while you’re outside mowing, planting, or chasing kids around.

Serve these saucy riblets right out of the slow cooker with a big spoon for all that extra glossy sauce. They’re wonderful over mashed potatoes, rice, or buttered egg noodles so the sauce can soak in. Add a simple side like coleslaw, steamed green beans, or a crisp salad to cut through the richness. Cornbread, dinner rolls, or even garlic toast are perfect for mopping up the sticky, bubbling sauce from the bottom of the slow cooker.

Servings: 4-6

3 to 4 pounds pork spare ribs, cut into 2- to 3-inch riblets or small sections

Trim any large, thick pieces of fat from the pork spare ribs if needed, then cut the rack into 2- to 3-inch riblets or small sections so they fit easily in the slow cooker. Pat them dry with paper towels.

In a medium bowl, whisk together the barbecue sauce, ketchup, and brown sugar until smooth and glossy. The mixture should look thick and pourable, like a rich, ruby-brown glaze.

Lightly spray the inside of a 5- to 7-quart slow cooker with nonstick cooking spray for easier cleanup. Place the riblets in the slow cooker in an even layer, overlapping only as needed.

Pour the sauce mixture evenly over the riblets, turning them with tongs so each piece is well coated. Make sure the bottom of the slow cooker is covered in sauce so the riblets can slowly braise and become tender.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the riblets are very tender and the meat pulls away easily from the bones. During the last hour of cooking, gently stir and turn the riblets once or twice so they all spend some time sitting in the bubbling sauce.

If you’d like the sauce extra thick and sticky, remove the lid for the last 20 to 30 minutes of cooking on HIGH to let some of the liquid cook off. The sauce should be glossy, sticky, and clinging to the riblets, with little bubbles around the edges of the slow cooker basin.

Taste the sauce and adjust sweetness or tang if desired by stirring in a little more barbecue sauce. Serve the riblets straight from the slow cooker, spooning plenty of that ruby-brown glaze over the top of each portion.

For a smokier flavor, choose a hickory or mesquite-style barbecue sauce, or add a teaspoon of liquid smoke to the sauce mixture before pouring over the ribs. If your family likes a bit of heat, stir in 1 to 2 teaspoons crushed red pepper flakes or a tablespoon of hot sauce. For a tangier sauce, swap half of the ketchup for apple cider vinegar and add an extra tablespoon of brown sugar to keep it balanced. Picky eaters often prefer a milder, sweeter sauce, so use a classic sweet barbecue sauce and skip any spicy additions; you can always put hot sauce on the table for the grown-ups. If you don’t have brown sugar, you can use white sugar and a tablespoon of maple syrup or honey for that deeper, caramel note. To make cleanup easier, you can line your slow cooker with a slow cooker liner, but be sure it’s food-safe and rated for the heat. Food safety tips: Always thaw ribs completely in the refrigerator before cooking; do not cook from frozen in the slow cooker, as it keeps the meat at unsafe temperatures for too long. Keep the lid on the slow cooker as much as possible so the temperature stays steady. Use a meat thermometer if you’re unsure—pork should reach at least 145°F internally, though these riblets will usually go well above that and become fall-apart tender. Refrigerate leftovers within 2 hours of cooking, store in a covered container in the fridge for up to 3 to 4 days, and reheat thoroughly until steaming hot before serving.