Toss a raw bone-in pork rib roast in the slow cooker and 3 other simple pantry staples to get a meal so delicious your husband will be begging for more!

This 4-ingredient slow cooker vintage Father’s Day rib roast is the kind of set-it-and-forget-it meal that makes the whole house smell like Sunday at Grandma’s. You start with a raw bone-in pork rib roast, toss it straight into the slow cooker, and pour on just three simple pantry staples for a savory, slightly sweet glaze that cooks itself into the meat. It’s a comforting, old-fashioned style roast that feels special enough for Father’s Day, but is easy enough for any busy weeknight when you still want to spoil your husband and family a little.

Serve thick slices of this tender pork rib roast with creamy mashed potatoes or buttered egg noodles to soak up the rich juices from the slow cooker. A simple side of steamed green beans, roasted carrots, or a tossed salad helps balance the hearty meat. Warm dinner rolls or crusty bread are perfect for sopping up every last bit of the sauce. For a Father’s Day touch, pair it with corn on the cob and a cold glass of iced tea or your husband’s favorite beer.

Servings: 6

1 (4–5 lb) raw bone-in pork rib roast

Lightly grease the bottom and sides of your slow cooker with nonstick cooking spray or a little vegetable oil to help with easy cleanup.

Place the raw bone-in pork rib roast into the bottom of the slow cooker, bone side down and fat side up. This should look like a close-up top-down shot of the roast nestled in the crock, ready to cook.

In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and brown sugar until the sugar is mostly dissolved and the mixture is smooth.

Pour the sauce mixture evenly over the pork rib roast, making sure the top and sides are coated. Sprinkle with salt and pepper if using.

Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C). For fall-apart tender, aim closer to 190–200°F (88–93°C).

Once cooked, carefully transfer the pork rib roast to a cutting board. Tent loosely with foil and let rest for 10–15 minutes to allow the juices to settle.

While the meat rests, skim any excess fat from the surface of the cooking liquid in the slow cooker. If you’d like a thicker sauce, ladle some of the liquid into a small saucepan and simmer on the stove for 5–10 minutes to reduce slightly.

Slice the pork rib roast between the bones into thick chops or carve into chunks, depending on your family’s preference. Spoon some of the warm cooking juices or reduced sauce over the top before serving.

Serve immediately with your favorite sides, passing extra sauce at the table so everyone can drizzle on as much as they like.

For picky eaters: Choose a mild, sweeter barbecue sauce and reduce the apple cider vinegar to 1/3 cup if your crew doesn’t like much tang. You can also shred the cooked pork off the bones and serve it on hamburger buns like pulled pork sandwiches, which kids often love. For a smokier flavor: Add 1 teaspoon smoked paprika or a dash of liquid smoke to the sauce mixture before pouring it over the roast. For a more savory, less sweet roast: Cut the brown sugar down to 2 tablespoons and use a more tangy or mustard-based barbecue sauce. If you prefer a dry-rub style: Rub the pork with 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder before placing it in the slow cooker, then pour the sauce over as directed. Make-ahead tip: You can place the raw pork rib roast and the sauce mixture in a large zip-top bag the night before, refrigerate, and in the morning just dump everything into the slow cooker and turn it on. Food safety tips: Always start with a fully thawed pork rib roast; do not cook from frozen in the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the slow cooker covered while cooking to maintain a safe, even temperature. Use a meat thermometer to ensure the pork reaches at least 145°F (63°C) in the thickest part away from the bone, and refrigerate leftovers within 2 hours of serving. Store leftovers in a shallow container in the fridge for up to 3–4 days, and reheat until steaming hot before eating.