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

Linguine With Country Pork Ragu & Garlicky Asparagus

Shakshuka in Pork Ragu

Broccoli & Sausage Frittata

Spicy Chicken & Nut Lettuce Cups
 

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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