Throw raw beef chuck short ribs in the slow cooker with 3 other ingredients and get a meal so delicious everyone will be begging for more!

This 4-ingredient slow cooker Juneteenth supper is all about setting it and forgetting it, then gathering everyone around the table for something deeply comforting. Beef chuck short ribs go straight into the slow cooker raw, get a splash of rich, tangy-sweet BBQ sauce and cola, plus a handful of onions, and slowly turn into fall-apart, lick-your-fingers tender meat. It nods to classic barbecue flavors that are so often part of Juneteenth celebrations, but keeps things simple enough for a busy weekday or a relaxed holiday where you’d rather be with your people than in the kitchen.

Serve these saucy short ribs spooned over hot cooked rice, buttered mashed potatoes, or creamy grits so all those juices have somewhere to soak in. For a Juneteenth-style spread, add collard greens or green beans, cornbread or biscuits, and a bright side like coleslaw or sliced watermelon. A simple green salad with a tangy vinaigrette also helps balance the richness. Put out extra BBQ sauce at the table and, if you like, shred leftover meat for sandwiches the next day.

Servings: 6

3 to 4 pounds beef chuck short ribs, bone-in, raw

Lay the raw beef chuck short ribs in a single layer on the bottom of a 5- to 7-quart slow cooker. It’s fine if they overlap a little, but try to keep most of the meat touching the bottom so it browns slightly in its own juices as it cooks.

Scatter the sliced onion evenly over and around the short ribs, tucking some slices down between the pieces of meat. This gives you that look of raw ribs nestled in the slow cooker with just a splash of dark liquid on the bottom and builds a sweet, savory base.

In a medium bowl or large measuring cup, whisk together the barbecue sauce and cola until smooth and pourable. The mixture should be a dark, glossy liquid.

Pour the BBQ-cola mixture evenly over the ribs and onions, making sure every piece gets at least a light coating. You don’t need to fully submerge the ribs; just a generous splash over the top and around the sides is enough. The meat will release more juices as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the short ribs are very tender and easily pull away from the bone with a fork. Try not to lift the lid during cooking so the heat and moisture stay trapped inside.

Once the ribs are tender, taste the sauce and adjust seasoning if needed by stirring in a pinch of salt or a little extra barbecue sauce right in the slow cooker. If you’d like the sauce a bit thicker, you can transfer the ribs to a plate, turn the slow cooker to HIGH, and let the sauce bubble with the lid off for 15 to 20 minutes, then return the ribs to the pot.

Use tongs to gently remove the short ribs to a serving platter, spooning the onions and plenty of the dark, glossy sauce over the top. Serve hot, and let everyone dig in while the meat is still fall-apart tender.

For extra smokiness, choose a hickory or mesquite-style barbecue sauce, or add a few drops of liquid smoke to the BBQ-cola mixture. If your family likes a little heat, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes before pouring the sauce over the ribs. For sweeter, more kid-friendly ribs, use a honey or brown sugar BBQ sauce and a sweeter cola, and skip any spicy additions. You can also add 1 to 2 cups of baby carrots or chunked sweet potatoes on top of the onions for a built-in side that soaks up the flavors as it cooks. If you prefer boneless meat, boneless beef chuck short ribs or thick-cut chuck roast chunks work with the same timing; just watch for doneness a bit earlier. For picky eaters, pull the meat off the bones and shred it with two forks, then stir it back into the sauce and serve it like a saucy beef over rice or on soft buns. FOOD SAFETY TIPS: Keep the short ribs refrigerated until you’re ready to put them in the slow cooker, and do not leave them out at room temperature for more than 2 hours total. Always cook beef short ribs to at least 145°F, but for this style they’ll usually be well above that and very tender; use a clean fork or tongs to test doneness. If you refrigerate leftovers, cool them quickly in shallow containers and store in the fridge within 2 hours of cooking; use within 3 to 4 days and reheat until steaming hot before serving. Avoid using diet cola, as the artificial sweeteners can break down and give an off flavor during long cooking.