Throw raw St. Louis style pork ribs in the slow cooker and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker Father’s weekend special is all about maximum flavor with minimal effort. Raw St. Louis style pork ribs go straight into the slow cooker with just three bold pantry ingredients: barbecue sauce, orange marmalade, and a touch of hot sauce. The result is fall-off-the-bone, sticky-sweet ribs with bright citrus and smoky heat—perfect for a relaxed weekend when you want something that feels special but doesn’t keep you in the kitchen all day.

Serve these slow cooker ribs with classic backyard sides: creamy coleslaw, potato salad, or baked beans all work beautifully. A simple green salad or roasted vegetables helps balance the richness, while cornbread or soft rolls are great for soaking up the extra sauce. For drinks, a cold beer, iced tea, or a citrusy sparkling water pairs well with the sweet-smoky glaze.

Servings: 4

3 to 4 pounds raw St. Louis style pork ribs

Pat the raw St. Louis style pork ribs dry with paper towels. If the rack is too large to fit in your slow cooker, cut it into 2–3 sections so the pieces can nestle in the bottom in a single layer or slightly overlapping.

In a medium bowl, whisk together the barbecue sauce, orange marmalade, and hot sauce until smooth and well combined. Taste and adjust the heat level by adding more hot sauce if desired.

Place the raw rib sections in the bottom of the slow cooker, meaty side up, arranging them so they sit snugly together. The bright orange marmalade mixture and vivid red barbecue sauce will nestle around and over the ribs.

Pour the barbecue–marmalade–hot sauce mixture evenly over the ribs, lifting the edges of the racks slightly so some sauce runs underneath. Use a spoon or spatula to spread the sauce so all exposed meat is well coated.

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 the meat pulls back from the bone ends.

Once cooked, carefully transfer the ribs to a baking sheet lined with foil, using tongs and a spatula to keep them from falling apart. Spoon some of the cooking sauce from the slow cooker over the top of the ribs.

Optional but recommended: Broil the ribs in the oven on the top rack for 3 to 5 minutes, just until the sauce on top is bubbling and lightly caramelized. Watch closely so they don’t burn.

Let the ribs rest for about 5 minutes, then slice between the bones into individual ribs or 2–3 bone sections. Serve with extra sauce from the slow cooker spooned over the top.

For a smokier flavor, choose a hickory or mesquite-style barbecue sauce; for something more tangy, use a vinegar-forward sauce. If you prefer less sweetness, reduce the orange marmalade to 1/2 cup and add a splash of apple cider vinegar to the sauce mixture. For extra citrus brightness, stir in 1 teaspoon of orange zest along with the marmalade. Heat lovers can add a pinch of red pepper flakes or use a spicier hot sauce. If you don’t want to broil, you can simply serve straight from the slow cooker—the ribs will still be tender and flavorful, just a bit less caramelized on top. Food safety tips: Always start with fully thawed ribs; cooking large pieces of meat from frozen in a slow cooker can keep them in the temperature “danger zone” too long. Keep the lid on the slow cooker as much as possible so it maintains a safe cooking temperature. Make sure the ribs reach at least 145°F internally (though for tenderness they’ll typically be higher); use a meat thermometer if you’re unsure. Refrigerate leftovers within 2 hours in shallow containers, and reheat to at least 165°F before serving.