Weeknight Win: Just 4 ingredients. I make this when I want sticky, finger-licking good ribs without firing up the grill.

If you want to sneak in a bit more nutrition, scatter sliced onions or carrot coins under the ribs before pouring on the sauce—technically more than four ingredients, but a nice option when you have time. Leftovers reheat beautifully; you can chop the meat and use it in quesadillas, on baked potatoes, or over rice bowls later in the week, which makes this recipe a handy “cook once, eat twice” option for busy family nights.