My dad made this cheap cut of meat taste like a million bucks growing up. Only 3 ingredients to get the most fall-off-the-bone dinner imaginable.

This slow cooker 3-ingredient country style ribs recipe is the kind of budget-friendly, stick-to-your-ribs meal my Midwestern dad leaned on when money was tight but he still wanted dinner to feel special. Country-style ribs are an inexpensive cut from the shoulder, which means they’re full of flavor but need gentle, low-and-slow cooking to truly shine. With just ribs, a bottle of your favorite barbecue sauce, and a splash of cola for sweetness and caramelization, you end up with glossy, fall-apart tender pork that tastes like it simmered all day in a barbecue joint. It’s a straightforward, set-it-and-forget-it method that turns a cheap cut of meat into something that feels like a splurge.

Serve these ribs straight from the slow cooker with plenty of the sticky sauce spooned over the top. They’re classic with creamy coleslaw, buttered corn, and a scoop of mashed or roasted potatoes to soak up the juices. In true Midwestern fashion, they’re also great with baked beans and a soft dinner roll or cornbread on the side. For a lighter plate, pair them with a simple green salad and steamed green beans. Leftovers make excellent sandwiches piled on a toasted bun with extra sauce and a few pickle slices.

Servings: 4

3 to 4 pounds bone-in country style pork ribs

Pat the country style pork ribs dry with paper towels and trim any large, hard pieces of surface fat, leaving some fat for flavor. This helps the sauce cling and keeps the finished ribs from feeling greasy.

In a medium bowl, whisk together the barbecue sauce and cola until smooth and evenly combined. The cola will thin the sauce slightly and add sweetness that caramelizes as the ribs cook.

Pour a thin layer of the barbecue-cola mixture into the bottom of a 5- to 6-quart slow cooker, just enough to lightly coat the base. This keeps the ribs from sticking and starts the flavor layer.

Arrange the country style ribs in the slow cooker in an even layer, overlapping them as needed but not packing them in too tightly. Spoon or pour the remaining barbecue-cola mixture over the top, turning the ribs with tongs to make sure each piece is well coated.

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 pulls apart easily with a fork. Avoid lifting the lid too often so the heat stays consistent and the ribs stay moist.

Once the ribs are tender, use tongs to carefully transfer them to a plate or baking sheet, as they will be very soft and may want to fall apart. Skim excess fat from the surface of the sauce in the slow cooker with a spoon.

If you like a thicker, stickier glaze, ladle some of the cooking sauce into a small saucepan and simmer over medium heat for 5 to 10 minutes, stirring occasionally, until it reduces and becomes glossy and slightly syrupy.