Springtime Cookout Secret: Just 4 ingredients. I make it when I want a hearty, melt-in-your-mouth dinner with absolutely zero effort.

This 4-ingredient slow cooker bone-in beef rib recipe is my little springtime cookout secret for those days when I want all the smoky, backyard-barbecue flavor with absolutely zero effort. Everything goes straight into the slow cooker, and a few hours later you’ve got ribs that fall right off the bone, swimming in a thick, glossy, umami-rich glaze. It’s perfect for busy weeknights, lazy Sundays, or when you’re feeding a hungry crowd without wanting to babysit the grill.

Serve these melt-in-your-mouth beef ribs right out of the slow cooker with a big spoonful of that rich glaze over the top. They’re wonderful with creamy mashed potatoes, buttered egg noodles, or a soft roll to soak up the sauce. For a springtime cookout feel, pair them with coleslaw, corn on the cob, and a simple green salad. If you like a little contrast, add some crisp pickles or a tangy cucumber salad on the side to balance the richness.

Servings: 4

3 to 4 pounds bone-in beef short ribs or beef back ribs

Pat the bone-in beef ribs dry with paper towels. Trim any large, thick pieces of surface fat if you’d like, but leave most of the fat on for tenderness and flavor.

In a medium bowl, whisk together the barbecue sauce, beef broth, and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and glossy.

Place the beef ribs in the slow cooker in an even layer, meaty side down as much as possible. It’s fine if they overlap a bit; just tuck them in so the lid will sit flat.

Pour the barbecue sauce mixture evenly over the ribs, turning them once with tongs so they’re all lightly coated in the sauce. Make sure some of the sauce gets underneath the ribs so everything is surrounded in liquid.

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 meat is very tender and pulls away from the bone easily with a fork.

Once the ribs are tender, carefully transfer them to a serving dish or leave them in the slow cooker crock for serving. If you’d like the glaze a bit thicker, turn the slow cooker to HIGH, remove the lid, and let the sauce bubble and reduce for 10 to 20 minutes, stirring occasionally, until it looks thick and shiny.

Spoon the thickened umami-rich glaze generously over the ribs. Serve warm, letting everyone pull the meat right off the bone and mop up the sauce with their favorite sides.

If your family prefers a little spice, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the barbecue sauce mixture before pouring it over the ribs (this would make it a 5th ingredient, so only add it if you don’t need to stay strict about the 4-ingredient idea). For picky eaters who like things on the sweeter side, use a honey or brown sugar style barbecue sauce and pack the 1/4 cup of brown sugar a bit more firmly. If you want a smokier, more cookout-style flavor, choose a smoky barbecue sauce or add a few drops of liquid smoke to the sauce mix. You can also finish the cooked ribs under the broiler for 3 to 5 minutes to caramelize the glaze slightly—just place them on a foil-lined sheet pan, brush with extra sauce, and broil until the edges start to char. For a lighter meal, serve the ribs shredded over rice or on top of a big salad, drizzled with the warm glaze. Food safety tips: Always start with fully thawed ribs; cooking from frozen can lead to uneven temperatures in a slow cooker. Keep the lid on as much as possible so the ribs stay at a safe, steady cooking temperature. Make sure the ribs reach at least 145°F internally, though they’ll usually be much higher when they’re fall-apart tender. Refrigerate leftovers within 2 hours in a shallow container, and reheat until steaming hot before serving again.