Throw these raw boneless country-style pork ribs in the pot and 4 other simple ingredients to make a meal so unbelievably delicious your entire household will be begging for more.

For a slightly smoky, more complex flavor, swap half of the salsa for fire-roasted salsa or add 1 to 2 teaspoons of chipotle chili powder to the sauce mixture. If you prefer a less sweet dish, reduce the brown sugar to 2 tablespoons or omit it entirely; for a more sweet-and-spicy vibe, add an extra tablespoon. To keep the recipe on the milder side for kids, use mild salsa and mild diced green chiles; for extra heat, choose hot salsa and stir in a chopped jalapeño (seeds removed for medium heat, left in for spicy). You can also use this same base to make burrito bowls by serving the pork over rice with black beans, corn, and shredded cheese. If you’re avoiding gluten, be sure to use a certified gluten-free taco seasoning packet and serve with corn tortillas or rice. For a leaner version, trim visible fat from the pork ribs before cooking and, if there is excess fat on top of the sauce after cooking, skim it off with a spoon. Food safety tips: Always start with fully thawed pork ribs and keep them refrigerated until you’re ready to add them to the slow cooker. Do not partially cook the pork and then let it sit at room temperature; go straight from fridge to slow cooker. Cook the pork until it reaches at least 145°F internally, though for shredding you’ll typically be well above that (around 190°F to 200°F). Keep cooked pork out of the temperature danger zone by refrigerating leftovers within 2 hours in shallow, covered containers, and reheat to at least 165°F before serving again.