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The holidays are upon us and that means house guests, parties, and gifts – which can really put a strain on our wallets! Author of Rustic Joyful Food, Danielle Kartes shares one of her favorite budget-friendly crowd-pleasers below.
Spare ribs is a bit of a misnomer, as they’re not ribs and they’re boneless, but they’re flavorful and affordable, making them well-worth the confusion! Danielle uses leftovers from this recipe to make her Shredded Pork Sheet Pan Nachos.
Watch her show you how to shop on a budget here and check out the rest of her budget-friendly menu that’ll help you feed holiday houseguests for a WEEK for only $100:
Sweet 'n' Sour Chicken With Chow Mein Noodles
Ingredients
- 4 pounds boneless country-style spare ribs
- 2 tablespoons olive oil
- 2 onions sliced
- 2 bay leaves
- 6 cloves garlic, smashed
- 3 teaspoons kosher salt
- 1 1/2 teaspoons cracked black pepper
- Cooked pasta or rice, for serving
For the mushrooms
- 1 pound mushrooms, preferably chanterelles
- 1 onion
- 2 tablespoons butter
- 2 tablespoons olive oil
- Pinch crushed red chili flakes
- Salt and pepper
Yield
Serves: 8 to 10
Preparation
Preheat oven to 300˚F. In a dutch oven or other heavy-bottomed pot, brown the ribs in olive oil over medium-high heat. Add onions, bay leaves, garlic, 1 cup water, salt and pepper. Cover with a lid, place in oven and braise until onions have nearly melted and meat is fork-tender, 4 to 6 hours.
For the mushrooms, in a large pan over medium to medium-high heat, sauté the mushrooms in butter and olive oil for 3 to 4 minutes, then add onion and crushed red pepper flakes, and season with salt and pepper. Cook until mushrooms and onions have caramelized, 7 to 10 minutes.
Serve braised ribs with pasta or rice and the caramelized mushrooms.
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