Dump these raw beef back ribs in the crock and 4 other ingredients to get a meal so delicious your family will be begging for more.

This 5-ingredient slow cooker beef back rib recipe is the kind of set-it-and-forget-it meal that makes busy weeknights feel special. You literally lay the raw ribs in the crock, dump four simple pantry ingredients over the top, and walk away. Hours later, you’ve got fall-off-the-bone, saucy ribs that taste like they’ve been babysat all day. It’s inspired by the kind of cozy, no-fuss cooking many of us grew up with in the Midwest—simple ingredients, big flavor, and plenty to share around the table.

These slow cooker ribs are wonderful served over creamy mashed potatoes, buttered egg noodles, or a bed of white or brown rice to soak up all the extra sauce. Add a simple green side like steamed broccoli, green beans, or a tossed salad for a fresh bite. Cornbread or dinner rolls are great for sopping up the juices, and if you want to keep it classic, serve with coleslaw and baked beans for a true family-style rib night.

Servings: 4–6

3–4 pounds raw beef back ribs, cut into 2–3 rib sections if needed

Place the raw beef back ribs in the bottom of a 6-quart slow cooker. It’s fine if you need to curl or stack them slightly, but try to keep as much of the meat side facing up as possible so it catches the sauce.

In a medium bowl, whisk together the barbecue sauce, beef broth (or water), brown sugar, and Worcestershire sauce until the sugar is mostly dissolved and the mixture is smooth.

Pour the sauce mixture evenly over the ribs in the slow cooker, making sure all the meat gets coated. Use a spoon to spread it around if needed so you don’t miss any pieces.

Cover the slow cooker with the lid and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the ribs are very tender and the meat is starting to pull away from the bones.

Once cooked, carefully transfer the ribs to a serving platter using tongs—they will be very tender and may fall apart. If you like a thicker sauce, skim off any excess fat from the liquid in the slow cooker, then simmer the sauce in a small saucepan on the stove for 5–10 minutes to reduce slightly, or leave as is for a thinner, more pourable sauce.

Spoon the warm sauce from the slow cooker (or reduced sauce) over the ribs before serving. Taste and add a pinch of salt and pepper at the table if desired. Serve hot with your favorite sides and extra napkins—the family will be going back for seconds.

For a smokier flavor, choose a smoky barbecue sauce and add 1 teaspoon smoked paprika to the sauce mixture. If your crew likes a little heat, stir in 1/2–1 teaspoon crushed red pepper flakes or a spoonful of hot sauce before pouring the mixture over the ribs. For sweeter, more kid-friendly ribs, bump the brown sugar up to 1/3 cup and use a honey or brown sugar style barbecue sauce. If you want a tangier version, add 1–2 tablespoons apple cider vinegar to the sauce mix. You can also toss in thick-sliced onions under and around the ribs for extra flavor without adding to the ingredient count for the sauce itself. To make this recipe a bit leaner, you can trim any large, visible pockets of fat from the ribs before placing them in the slow cooker, and skim off the fat from the cooked sauce before serving. If you’re cooking for someone who’s gluten-sensitive, choose a gluten-free barbecue sauce and Worcestershire sauce. Food safety tips: Always start with fresh, cold ribs and keep them refrigerated until you’re ready to cook. Do not thaw meat on the counter; thaw in the refrigerator if using frozen ribs. Make sure your slow cooker is set to LOW or HIGH as directed, and avoid lifting the lid too often, as that can lower the temperature and lengthen cooking time. Beef ribs should reach a safe internal temperature of at least 145°F, though for tenderness they’ll typically be well above that by the time they’re done. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before serving.