Toss these raw baby back ribs in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more!

These 4-ingredient slow cooker cherry cola ribs are my kind of weeknight magic: you literally toss raw baby back ribs into the slow cooker, pour three more pantry-friendly ingredients over the top, and walk away. By dinnertime, the ribs are fall-off-the-bone tender, coated in a sticky, sweet-and-smoky glaze that tastes like you fussed over them all day. This isn’t a traditional barbecue recipe with a long smoker session—this is the busy-Midwestern-mom version that still delivers big flavor with almost no hands-on time.

Serve these cherry cola ribs straight from the slow cooker with classic comfort sides like creamy coleslaw, buttery corn on the cob, or mashed potatoes to soak up the extra sauce. A simple green salad or roasted green beans helps balance the sweetness of the glaze. If you’re feeding a crowd, add cornbread or soft dinner rolls on the side so everyone can mop up that dark, syrupy sauce from the bottom of the pot.

Servings: 4

3 to 4 pounds raw baby back ribs

Prep the ribs: If the baby back ribs still have the thin silver membrane on the bone side, slide a butter knife under one corner, grab it with a paper towel, and pull to remove. This helps the ribs get extra tender, but if you’re in a rush, you can skip it.

Arrange ribs in slow cooker: Cut the rack into 2- to 3-rib sections so they fit more easily. Lay the raw baby back ribs in a single layer across the bottom of the slow cooker, meaty side up, packing them in snugly. It’s fine if they overlap slightly, but keep most of the meat touching the bottom so it’s covered in sauce.

Mix the sauce: In a medium bowl, whisk together the cherry cola, barbecue sauce, and cherry preserves until smooth and combined. The mixture should be glossy and slightly thick but still pourable.

Add sauce to ribs: Pour the cherry cola mixture evenly over the raw ribs in the slow cooker, making sure every piece is coated. The ribs should be mostly covered in the dark, syrupy liquid; use a spoon to scoop some sauce over any exposed spots.

Slow cook: Cover the slow cooker with the lid and 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 is starting to pull away from the bones. Avoid lifting the lid too often so the heat stays consistent.

Optional finish under the broiler: For extra caramelization, line a baking sheet with foil and lightly coat it with cooking spray. Carefully transfer the cooked ribs from the slow cooker to the baking sheet, meaty side up. Spoon some of the thickened sauce from the slow cooker over the top. Broil on high for 3 to 5 minutes, just until the edges start to char and the glaze looks sticky.

Serve: Transfer the ribs to a serving platter and spoon more of the dark, syrupy sauce from the slow cooker over the top. Let them rest for a few minutes before slicing between the bones. Serve warm with plenty of napkins and extra sauce on the side.

For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the cherry cola mixture before pouring it over the ribs. If you prefer less sweetness, choose a tangier barbecue sauce and use 3/4 cup cherry cola instead of a full cup. You can also swap the cherry preserves for blackberry or raspberry jam for a slightly different fruity twist that still works with the cola. If you like a smokier flavor, add 1 teaspoon of liquid smoke or use an extra-smoky barbecue sauce. For easier weeknight prep, you can assemble the ribs and sauce in the slow cooker crock the night before, cover, and refrigerate; in the morning, place the crock in the base and start cooking (never put a cold ceramic insert directly into a preheated base—let it warm up together). Food safety tips: Always start with fully thawed ribs, never frozen, so they come up to a safe temperature quickly in the slow cooker. Cook on LOW or HIGH as directed without frequently lifting the lid, and ensure the ribs reach at least 145°F internally, though they’ll usually be much higher when fall-apart tender. Refrigerate leftovers within 2 hours in shallow containers and reheat until steaming hot before serving.