Put raw boneless pork ribs in the slow cooker and 3 other ingredients for a meal so delicious your friends will be begging for more!

This 4-ingredient slow cooker boneless ribs recipe is my pared-down, weeknight version of the kind of saucy, comforting pork my dad used to make on long, lazy Sundays. Instead of fussing with searing or marinating, you put the raw boneless pork ribs straight into the slow cooker, whisk together a simple creamy sauce with pantry staples, and let low heat do the work. The result is fall-apart tender ribs in a rich, tangy, slightly sweet gravy that tastes like you spent all day hovering over the stove—perfect for busy home cooks who still want a meal that feels special.

Serve these slow cooker boneless ribs spooned over fluffy mashed potatoes, egg noodles, or steamed rice to catch every bit of the creamy sauce. A crisp green salad or simple roasted vegetables (like green beans, carrots, or Brussels sprouts) help balance the richness. Warm dinner rolls or crusty bread are great for mopping up the extra sauce, and a light, fruity dessert—such as berries with whipped cream—finishes the meal without weighing it down.

Servings: 6

3 to 3 1/2 pounds raw boneless pork ribs

Place the raw boneless pork ribs in an even layer on the bottom of a 5- to 7-quart slow cooker. It’s fine if they overlap slightly, but avoid packing them in too tightly so the sauce can circulate.

In a medium bowl, whisk together the condensed cream of mushroom soup, barbecue sauce, and apple cider vinegar until the mixture is smooth and fully combined. The mixture should look thick, glossy, and opaque.

Pour the creamy barbecue mixture evenly over the pork ribs in the slow cooker, making sure all of the meat is coated. Use a spatula or spoon to spread the sauce so no pieces are left dry on top.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the ribs are very tender and easily pull apart with a fork. Avoid lifting the lid during the first few hours of cooking so the slow cooker maintains a steady temperature.

Once the ribs are tender, taste the sauce and adjust the seasoning if you like by adding a pinch of salt or a splash more vinegar for brightness. Gently stir to coat the ribs well without breaking them up too much.

Serve the boneless ribs hot, spooning plenty of the creamy barbecue sauce over each portion. If desired, shred the ribs slightly in the sauce before serving for a pulled-pork style presentation.

For a smokier flavor, use a hickory- or mesquite-style barbecue sauce and add a few drops of liquid smoke to the creamy mixture before pouring it over the ribs. If you prefer a slightly sweeter sauce, stir 1 to 2 tablespoons of brown sugar or honey into the sauce mixture. For a bit of heat, add 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes. You can also swap cream of mushroom soup for cream of chicken or cream of onion for a different but still rich, opaque sauce. To make the sauce a bit lighter, use a reduced-fat condensed soup and a barbecue sauce that’s lower in sugar, keeping in mind the texture may be slightly thinner. If the sauce seems too thin after cooking, remove the lid and cook on HIGH for 15 to 20 minutes to thicken, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook for another 10 to 15 minutes. For food safety, always start with fully thawed pork ribs—never cook them from frozen in the slow cooker—as the meat may stay too long in the temperature “danger zone.” Make sure the internal temperature of the pork reaches at least 145°F (63°C), though for this style of slow-cooked ribs, they will typically be well above that and very tender. Refrigerate leftovers within 2 hours of cooking and reheat gently until steaming hot before serving again.