Put raw pork spareribs in the slow cooker and 4 other ingredients to cook up a meal so delicious your family will be begging for more.

These 5-ingredient slow cooker June weekend ribs are the kind of set-it-and-forget-it meal that makes summer entertaining feel easy. You start with raw pork spareribs, layer them straight into the slow cooker, and let a simple mix of pantry ingredients do the rest. Low, slow heat coaxes the meat into that tender, pull-apart texture we associate with classic American barbecue, without having to hover over a grill or smoker. It’s a practical, family-friendly recipe that works just as well for a lazy Sunday as it does for a casual get-together on the patio.

Serve these ribs hot, right out of the slow cooker or after a quick broil to caramelize the sauce. They pair beautifully with classic Midwestern cookout sides: creamy coleslaw, potato salad, baked beans, or buttered corn on the cob. A simple green salad with a tangy vinaigrette helps balance the richness, and a basket of warm rolls or cornbread is perfect for soaking up extra sauce. For drinks, offer iced tea, lemonade, or a light beer to keep the meal relaxed and backyard-ready.

Servings: 4

3 to 4 pounds raw pork spareribs, cut into 2- to 3-rib sections

Prepare the ribs: Pat the raw pork spareribs dry with paper towels. If the rack still has a thick membrane on the bone side, slide a butter knife under the edge, grip it with a paper towel, and pull to remove. Cut the rack into 2- to 3-rib sections so they fit easily in the slow cooker.

Layer the ribs in the slow cooker: Place the rib sections in a single, snug layer in the bottom of your slow cooker, meaty side facing the sides and bones toward the center when possible. It’s fine if they overlap slightly, but try to keep them mostly in one layer to cook evenly. This should look like a close-up layer of raw ribs lining the ceramic insert.

Mix the 4-ingredient sauce: In a medium bowl, whisk together the barbecue sauce, brown sugar, apple cider vinegar, and Worcestershire sauce until smooth. Taste and, if your barbecue sauce is very mild or low in sodium, whisk in the optional kosher salt.

Coat the ribs: Pour the sauce mixture evenly over the layered raw ribs in the slow cooker, lifting pieces gently with tongs so the sauce can run between and underneath. Use a spoon or spatula to spread any remaining sauce over the top so all the ribs are well coated.

Slow cook the ribs: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 1/2 to 4 hours, until the ribs are very tender and the meat pulls away from the bone when tugged with a fork. Avoid lifting the lid during the first few hours so the cooker maintains an even temperature.

Optional finish under the broiler: For caramelized, sticky edges, preheat your broiler to high and line a rimmed baking sheet with foil. Carefully transfer the cooked ribs to the sheet, meaty side up. Spoon some of the cooking juices over the top. Broil for 3 to 5 minutes, watching closely, until the sauce bubbles and lightly chars at the edges.

Serve: Transfer the ribs to a platter and drizzle with a bit more of the warm cooking liquid from the slow cooker. Serve immediately, passing any extra sauce from the pot at the table so everyone can add more if they like.

For a smokier flavor, choose a smoked or hickory-style barbecue sauce, or add 1/2 teaspoon liquid smoke to the sauce mixture (reduce the Worcestershire slightly if you prefer a less assertive flavor). If your family likes a bit of heat, stir 1/2 to 1 teaspoon crushed red pepper flakes or a dash of hot sauce into the sauce before pouring it over the ribs. For a sweeter, more Kansas City–style rib, increase the brown sugar to 1/2 cup and use a thick, sweet barbecue sauce. To lean a bit lighter, you can trim excess surface fat from the ribs before cooking and, after the ribs are done, skim off any fat that has risen to the top of the cooking liquid before serving. If you need to scale up for a crowd, use a larger slow cooker and keep the ribs mostly in one layer; if you must stack, rotate the top and bottom layers halfway through cooking. Food safety tips: Always start with raw pork spareribs that have been kept refrigerated at or below 40°F (4°C) and check the internal temperature of the thickest rib with an instant-read thermometer; it should reach at least 145°F (63°C), though for tender ribs you’ll typically be closer to 190–200°F. Do not leave cooked ribs at room temperature for more than 2 hours (1 hour if it’s very warm outside). Cool leftovers promptly, store them in a shallow container in the refrigerator, and eat within 3 to 4 days, reheating until steaming hot before serving.