Dump raw beef back ribs in the pot and 3 other simple ingredients to get a meal so delicious your friends will be begging for the recipe!

This 4-ingredient slow cooker sparkler supper is exactly what I reach for on those wild midweek nights when I want something that tastes like I fussed, but I absolutely did not. You literally dump raw beef back ribs into the slow cooker, pour over a sticky, sweet-savory sauce made from pantry staples, and walk away. By the time you’re done with work, the ribs are fall-apart tender and your kitchen smells like you’ve had something simmering all day on purpose. It’s a very Midwest potluck kind of recipe—zero pretension, big flavor, and everyone will beg you for the secret.

Serve these slow cooker sparkler ribs over fluffy mashed potatoes or buttered egg noodles so they can soak up all that glossy sauce. On busy nights, I’ll do a bagged salad and some crusty bread or dinner rolls on the side and call it good. If you want to stretch the meal for a crowd, add a pan of roasted veggies or corn on the cob and set everything out family-style. Leftover ribs are great shredded and piled onto toasted buns with a scoop of coleslaw for an easy next-day sandwich.

Servings: 4

3 to 4 pounds raw beef back ribs

Place the raw beef back ribs in the bottom of a slow cooker, meaty side up. It’s fine if they overlap slightly or need to be cut into smaller sections to fit.

In a medium bowl, whisk together the barbecue sauce, cola or root beer, and dry onion soup mix until the mixture is smooth and the soup mix is mostly dissolved. It will be thick and sticky.

Pour the sauce mixture evenly over the ribs in the slow cooker, making sure all the meat is coated. Use a spoon to spread the sauce if needed so every rib gets some of that sticky, dark liquid.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the ribs are very tender and the meat easily pulls away from the bone.

Once cooked, carefully transfer the ribs to a serving platter using tongs—they will be very tender and may fall apart. Skim any excess fat from the surface of the sauce left in the slow cooker.

If you’d like a thicker, stickier sauce, turn the slow cooker to HIGH and let the sauce simmer uncovered for 10 to 15 minutes, or transfer it to a small saucepan and simmer on the stovetop until slightly reduced.

Spoon the warm sauce over the ribs on the platter and serve immediately with your favorite sides.

You can easily tweak this 4-ingredient base to match what you have in the pantry. For a smokier flavor, use a smoky barbecue sauce and add a few drops of liquid smoke (this would be a fifth ingredient, so keep it optional if you’re sticking to the core four). If you like a little heat, choose a spicy barbecue sauce or stir in a pinch of red pepper flakes. For a slightly less sweet version, swap half of the cola for beef broth. You can also finish the ribs under the broiler for 3 to 4 minutes after slow cooking—place them on a foil-lined sheet pan, brush with extra sauce from the slow cooker, and broil until the edges caramelize and char slightly. Food safety tips: Always start with fresh, cold beef ribs and keep them refrigerated until you’re ready to load the slow cooker. Don’t leave the raw meat sitting out on the counter for more than about 30 minutes. Make sure your slow cooker is set to LOW or HIGH as directed—never use a warm setting to cook raw meat. Cook the ribs until they reach at least 145°F internally, though they’ll usually be higher when fall-apart tender. Refrigerate leftovers within 2 hours in shallow containers and use within 3 to 4 days, reheating until hot and steaming before serving.