For picky eaters who aren’t big on strong flavors, choose a mild, sweeter barbecue sauce and use water instead of apple juice so the sauce is more familiar and less tangy. You can also shred the cooked ribs with two forks and serve the meat on hamburger buns as saucy pulled pork sandwiches—kids often like it better that way. If your family enjoys a little heat, use a spicy barbecue sauce or add a pinch of red pepper flakes to the sauce mixture before cooking. For a slightly smokier flavor, add 1 teaspoon of smoked paprika (this keeps you within the spirit of a simple ingredient list while still using pantry staples). 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.
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