My brother won a cooking contest with this exact method. Just 3 ingredients for sticky sweet perfection

For a slightly tangier rib, you can use half yellow mustard and half Dijon mustard, keeping the total mustard amount the same so it still counts as just one ingredient category. If your family likes more heat, add a small spoonful of crushed red pepper or a drizzle of hot sauce into the mustard-brown sugar mix before cooking.

I do this for the grown-ups and leave a small rack plain for the kids. To make the glaze a bit smokier without adding extra ingredients, use a smoked yellow mustard if you can find it. These ribs also work well with country-style pork ribs; just check them a bit earlier, as they can cook faster.

If you need to stretch the meal, shred leftover rib meat and warm it in any extra sauce from the slow cooker, then pile it onto buns for an easy next-day sandwich. For picky eaters who are nervous about sauce, leave a few ribs lightly coated in the slow cooker, then brush just a thin layer of glaze before broiling so they’re less messy and intense in flavor.