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.

For a smokier flavor, choose a hickory or mesquite-style barbecue sauce and add a few drops of liquid smoke to the sauce-and-cola mixture (still keeping the ingredient list to the three main components of ribs, barbecue sauce, and cola). If you prefer a bit of heat, use a spicy barbecue sauce or stir a spoonful of hot sauce into the bottle before mixing with cola. You can also swap the cola for root beer or Dr Pepper for a different but still nostalgic sweetness that caramelizes beautifully. To keep things on the sweeter, more kid-friendly side, choose a mild, thick sauce with a touch of brown sugar. For extra char, broil the ribs a second time with another thin layer of sauce, just a minute or two, to build up a lacquered crust. If you’re cooking for two, halve the recipe but keep the same cooking time; the ribs still need that low, slow braise to become fall-apart tender. Leftovers reheat well covered in the oven with a splash of water or extra sauce, or you can shred the meat and mix it with some of the cooking juices for pulled pork sandwiches or taco fillings.