Toss raw baby back ribs in the crock and 3 other ingredients to get a meal so delicious your family will be begging for more!

These 4-ingredient slow cooker vintage firecracker baby back ribs are exactly what I reach for on a busy workday when I still want that “all-day” flavor without babysitting the oven or grill. You literally toss raw baby back ribs into the crock with just three pantry-friendly ingredients, flip on the slow cooker, and walk away. The “firecracker” part comes from an old-school combo of ketchup, brown sugar, and hot sauce that my mom used to pour over pork chops—here it turns into a sticky, sweet-heat glaze that soaks right into the ribs while they cook low and slow.

Serve these firecracker ribs straight from the slow cooker with plenty of napkins and a big spoon for the extra sauce. They’re great with classic Midwestern sides like creamy coleslaw, buttered corn on the cob, or a simple baked potato. If you want to keep it lighter, pair them with a green salad or roasted veggies. For a more casual, game-day feel, pile the ribs onto a platter with potato wedges, pickles, and dinner rolls so everyone can build their own little rib plates.

Servings: 4

3 to 4 pounds raw baby back ribs, membranes removed and racks cut to fit slow cooker

Prepare the ribs: Place the raw baby back ribs meat-side up on a cutting board. If the thin, papery membrane is still on the back of the ribs, slide a butter knife under it, grip it with a paper towel, and pull to remove. Cut the rack into 2- to 4-rib sections so they fit easily in your slow cooker.

Mix the firecracker sauce: In a medium bowl, whisk together the ketchup, brown sugar, and hot sauce until smooth. Start with 2 tablespoons of hot sauce if you prefer milder heat and go up to 4 tablespoons for a bigger kick.

Load the slow cooker: Place the raw rib sections in a single layer in the bottom of a 5- to 7-quart slow cooker, meaty side facing up as much as possible. It’s okay if they overlap slightly, but keep them mostly in one layer for even cooking.

Sauce the ribs: Pour the firecracker sauce evenly over the raw ribs, using a spatula to scrape out every bit. Gently lift the ribs with tongs to let some sauce run underneath so everything is coated. The ribs should be well covered in sauce, but they do not need to be fully submerged.

Cook low and slow: 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 but not completely falling apart when you lift them with tongs. Avoid opening the lid during the first few hours so the heat stays consistent.

Optional finish for extra caramelization: For stickier, more caramelized ribs, preheat your oven broiler to high and line a baking sheet with foil. Carefully transfer the cooked ribs from the slow cooker to the baking sheet, meaty side up. Spoon some of the thickened sauce from the slow cooker over the top. Broil for 3 to 5 minutes, watching closely, until the edges are lightly charred and the sauce is bubbly.

Serve: Transfer ribs to a serving platter and spoon more warm firecracker sauce from the slow cooker over the top. Let them rest for a few minutes, then serve with extra sauce on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water or extra sauce to keep them moist.

Heat level swaps: For a milder version, cut the hot sauce down to 1 tablespoon and add a splash of apple cider vinegar for tang. For extra heat, use 4 tablespoons of hot sauce and stir in a pinch of red pepper flakes or a dash of cayenne. Smoky twist: Add 1 teaspoon of smoked paprika or a few drops of liquid smoke to the sauce for a faux-smoked flavor without a grill. Honey-garlic firecracker: Stir 2 tablespoons of honey and 2 to 3 minced garlic cloves (or 1 teaspoon garlic powder) into the sauce for a sweet, garlicky kick. Sticky BBQ hybrid: Replace half of the ketchup with your favorite bottled barbecue sauce for a more traditional BBQ-style rib with a firecracker edge. Make-ahead tip: You can prep the ribs and sauce the night before—place the raw ribs and sauce in the slow cooker insert, cover, and refrigerate. In the morning, set the insert into the base, let it sit at room temperature for about 15 minutes, then cook as directed. Food safety tips: Always start with fully thawed ribs; never cook large cuts of meat from frozen in a slow cooker because the center can stay in the temperature “danger zone” (40°F to 140°F) too long. Wash your hands, cutting boards, and any utensils that touch raw pork with hot, soapy water before using them for anything else. Make sure the ribs reach at least 145°F in the thickest part, though for tenderness they’ll usually be much higher by the time they’re done. Do not leave cooked ribs sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers so they cool quickly.