spicy BBQ sauce or stir 1–2 teaspoons of crushed red pepper flakes or hot sauce into the bottled sauce (this does add an ingredient, so keep it optional if you’re sticking to the 3-ingredient base). You can also swap brown sugar for honey if that’s what you have on hand, though it will be slightly less caramel-like. If your ribs are boneless, reduce the cook time slightly and start checking for tenderness about 30–45 minutes earlier. To make this more like pulled pork for sandwiches, shred the cooked ribs right in the slow cooker, stir them into the sauce, then pile onto buns. For easier weekday prep, assemble the ribs and sauce in the slow cooker insert the night before, refrigerate, then set it in the base and start cooking in the morning. Leftovers reheat well in a covered dish in the oven or in a skillet on the stovetop with a splash of water or extra BBQ sauce to keep them moist.
My brother begs me to make these every weekend
