Ribs, glistening with a perfect glaze, falling off the bone with each tender pull—pure culinary nirvana. But what side dish goes with ribs to complete this mouthwatering picture?
Whether you’re hosting a summer barbecue or planning a cozy family dinner, the right side dishes elevate ribs from delicious to unforgettable.
With 15 years of culinary passion fueling my every dish, I’ve learned that pairing those smoky slabs with the perfect accompaniments isn’t just about tradition—it’s an art form.
In this article, you’ll uncover a curated list of the best sides that bring out the savory, sweet, and smoky notes of your ribs.
From creamy mac and cheese to tangy coleslaw, crispy sweet potato fries to refreshing black bean salad, each recommendation is designed to create a harmonious plate. Dive in, and by the end, you’ll have the ultimate guide to crafting a rib feast that leaves everyone asking for seconds.
What Side Dish Goes with Ribs
| Side Dish | Flavor Profile | Preparation Time | Complements Ribs By | Popular Variations |
|---|---|---|---|---|
| Coleslaw | Tangy, Crunchy | Quick | Adding a refreshing, crisp texture | Creamy, Vinegar-based, Spicy |
| Potato Salad | Creamy, Savory | Moderate | Offering a creamy, hearty side | Classic, Dijon, Loaded |
| Grilled Vegetables | Smoky, Charred | Moderate | Enhancing smoky flavors | Bell Peppers, Zucchini, Eggplant |
| Baked Beans | Sweet, Savory | Slow | Adding rich, deep flavors | Traditional, Smoky, Bacon-infused |
| Cornbread | Sweet, Buttery | Quick | Soaking up sauces and juices | Classic, Jalapeño, Cheddar |
Potato-Based Side Dishes
Potato Salad
When it comes to pairing ribs with a side dish, nothing screams classic barbecue like a good potato salad. Creamy, tangy, and with just the right amount of crunch from pickles or celery, potato salad complements the smoky richness of ribs perfectly. My favorite variation includes a bit of Dijon mustard, which adds a subtle kick. You can also toss in some bacon bits for an extra layer of flavor. The best part? Potato salad can be made ahead of time, giving you more room to focus on grilling those ribs to perfection.
Mashed Potatoes
Mashed potatoes are the ultimate comfort food, and they pair wonderfully with ribs. Imagine a heap of fluffy, buttery mashed potatoes on your plate, ready to soak up the savory juices from your ribs. Whether you prefer them smooth or a bit chunky, the secret to great mashed potatoes lies in the butter and cream. Don’t skimp on these! For a twist, try adding roasted garlic or even a bit of horseradish for a surprising zing that cuts through the richness of the meat.
French Fries
There’s something irresistible about a plate of crispy French fries next to a rack of ribs. The contrast between the crunchy fries and tender, juicy ribs is simply delightful. Season them well with a bit of sea salt and perhaps a sprinkle of paprika for a smoky touch. For the ultimate indulgence, you could even make loaded fries with cheese, bacon, and green onions. Just be prepared for them to steal the spotlight from the ribs!
Sweet Potatoes
Sweet potatoes offer a delightful contrast to the savory flavors of ribs. Their natural sweetness enhances the smoky, spicy notes of the meat. You can serve them mashed, roasted, or even as sweet potato fries. A sprinkle of cinnamon or a drizzle of maple syrup can elevate the dish to a whole new level. For a savory twist, try sweet potato fries with a dusting of chili powder or smoked paprika.
Roasted Potatoes
Roasted potatoes are incredibly versatile and easy to prepare. Chop them into chunks, toss with olive oil, garlic, and your favorite herbs—rosemary and thyme are excellent choices—and roast until golden and crispy. The exterior gets wonderfully crisp while the inside stays fluffy and soft. These are perfect for soaking up any sauce or marinade from your ribs. Plus, they hold up well if you’re hosting a barbecue and need a side dish that can stay warm on the grill.
Pitfalls to Avoid
When making potato-based side dishes, a few common pitfalls can turn a stellar side into a mediocre one. First, under-seasoning is a frequent mistake. Potatoes are like sponges; they need plenty of salt and seasoning to bring out their best. Another issue is overcooking or undercooking. Mashed potatoes should be creamy, not gluey or lumpy, which can happen if they’re overworked. With roasted potatoes, make sure they’re spread out in a single layer on the baking sheet to avoid steaming instead of roasting.
Bean and Legume-Based Side Dishes
Baked Beans
Ah, baked beans. The quintessential BBQ side. Sweet, smoky, and just a hint of tanginess. Picture this: tender beans swimming in a rich, molasses-kissed sauce, perfectly balancing the savory goodness of your ribs. The trick? Slow-cooking them to let all those flavors meld into a harmonious dance. Toss in some bacon or a bit of smoked sausage for an extra layer of depth. It’s not just a side; it’s a statement.
Green Beans
Don’t underestimate green beans. Fresh, crisp, and versatile. Sauté them with a little garlic and shallots, maybe even a splash of soy sauce for a touch of umami. Or, if you’re feeling adventurous, a green bean casserole can bring that creamy, comforting vibe to your rib feast. The beans stay crunchy, the flavors meld, and they provide a fresh, vibrant contrast to the smoky, rich ribs. Green bean casserole with crispy fried onions on top? Yes, please.
Black Bean Salad
Now, black bean salad is where you get to play with colors and textures. Black beans, corn, diced bell peppers, red onions, and a handful of fresh cilantro. Drizzle with lime juice and olive oil, sprinkle with cumin and chili powder. This salad is a burst of freshness with a hint of spice, perfect for cutting through the richness of the ribs. Plus, it’s super easy to throw together, making it a win for any BBQ spread.
Lentil Stew
Lentil stew might not be the first thing that comes to mind, but trust me, it works. Earthy lentils cooked with tomatoes, onions, and a mix of spices like cumin and paprika. It’s hearty, it’s flavorful, and it stands up well next to the bold flavors of ribs. For an extra twist, add some diced carrots and celery, maybe even a splash of balsamic vinegar for that extra zing. This stew can sit happily on the stove while you tend to the grill, making it a stress-free side.
Pitfalls to Avoid
Beans and legumes, they’re fickle. Cook them right, and they’re your best friend. But overcook them, and you’re in mushy territory. Nobody wants that. Another pitfall? Under-seasoning. Beans are like little sponges—they need plenty of salt and spices to bring out their best. And for the love of all things tasty, don’t forget the acid. A splash of vinegar or citrus juice can brighten up the whole dish, cutting through the richness and adding a delightful tang.
Pasta and Grain-Based Side Dishes
Mac and Cheese
Who can resist a creamy, cheesy mac and cheese next to a plate of succulent ribs? The gooey, melted cheese oozes comfort, wrapping every pasta shell in its warm embrace. But let’s not stick to the basics. Imagine a mac and cheese with a crunchy breadcrumb topping, or better yet, a smoky version with bits of bacon or even a hint of smoked gouda. The richness of the cheese sauce melds with the smoky, savory notes of the ribs, creating a match made in BBQ heaven.
Pasta Salad
Pasta salad is like a blank canvas, ready to be painted with vibrant flavors and textures. Start with al dente pasta—rotini, farfalle, or penne work best. Toss in some cherry tomatoes, bell peppers, olives, and cucumbers for a fresh crunch. Dress it up with a zesty Italian dressing, maybe a sprinkle of feta cheese. The acidity from the dressing and the freshness of the veggies cut through the richness of the ribs, making each bite a refreshing contrast.
Rice Pilaf
Rice pilaf is an underrated gem when thinking about what side dish goes with ribs. Fluffy, fragrant rice cooked with broth, sautéed onions, and perhaps a handful of toasted almonds or raisins for a sweet surprise. The grains absorb the broth’s flavors, adding a savory depth that complements the ribs beautifully. It’s a versatile side that can stand on its own but shines brightest alongside those smoky ribs.
Quinoa Salad
Quinoa salad offers a light, nutritious counterpoint to hearty ribs. Imagine fluffy quinoa mixed with chopped veggies like bell peppers, red onions, and cucumbers, all tossed in a light vinaigrette. Add a handful of fresh herbs—parsley, mint, or cilantro—for a burst of freshness. Maybe even some dried cranberries or feta cheese for a sweet and tangy twist. It’s all about balancing the heaviness of the ribs with a bright, refreshing side.
Pitfalls to Avoid
Pasta and grains, they seem straightforward, but they can trip you up. Overcooked pasta becomes mushy, a far cry from the al dente perfection you need. Under-seasoned rice or quinoa can taste bland, failing to hold its own against the flavorful ribs. And then there’s the issue of balance—too much dressing in your pasta salad can overwhelm, too little and it feels dry. Keep it fresh, keep it flavorful, and let these sides elevate your rib feast to new heights.
Salads and Slaws
Coleslaw
Coleslaw, the unsung hero of any rib feast. Crunchy cabbage, tangy dressing, a hint of sweetness—it’s the perfect counterbalance to smoky, rich ribs. I love a classic coleslaw with a mayo-based dressing, spiked with a bit of apple cider vinegar and a touch of sugar. But let’s not stop there. How about adding some shredded carrots for color, or even a handful of raisins for that unexpected sweetness? It’s a fresh, vibrant bite that cuts through the heaviness, giving your palate a much-needed break.
Garden Salad
The simplicity of a garden salad shouldn’t be underestimated. Crisp lettuce, juicy tomatoes, cucumbers, and maybe a few slices of red onion. Drizzle it with a light vinaigrette—olive oil, lemon juice, a touch of Dijon mustard, and some herbs. It’s like a breath of fresh air amidst the smoky haze of barbecue. You can toss in some croutons for crunch or even sprinkle some feta or blue cheese for an extra punch. The beauty of a garden salad is in its versatility and the freshness it brings to the table.
Caesar Salad
Now, a Caesar salad next to a rack of ribs? Yes, please. The creamy, garlicky dressing, the crisp romaine, the crunch of croutons, and that hit of Parmesan—it’s a flavor explosion. The umami from the dressing and cheese plays so well with the deep, smoky flavors of the ribs. For an added twist, grill the romaine hearts before assembling the salad. It brings a subtle smokiness that ties everything together in a harmonious blend of flavors.
Pasta Salad
Pasta salad might not be the first thing that comes to mind when you think of what side dish goes with ribs, but it’s a game-changer. Al dente pasta, colorful veggies, maybe some olives and feta, all tossed in a zesty Italian dressing. The bright, tangy flavors refresh your palate, making each bite of ribs taste like the first. Plus, it’s make-ahead friendly, meaning you can prepare it in advance and let the flavors meld together beautifully in the fridge.
Fruit Salad
Let’s talk fruit salad. It’s not just for breakfast or dessert. A mix of fresh, juicy fruits can be the perfect side to ribs, adding a sweet, refreshing contrast. Think watermelon, pineapple, berries, and a bit of mint. Maybe even a squeeze of lime juice to brighten it all up. It’s light, it’s fresh, and it’s a surprising twist that pairs surprisingly well with the smoky, savory ribs.
Pitfalls to Avoid
Salads and slaws can be deceptively tricky. Overdressed coleslaw becomes a soggy mess, losing its crunch. A garden salad can easily become bland without a well-balanced dressing. Caesar salad can overpower if the dressing is too strong or the lettuce not crisp enough. With pasta salad, the key is in the balance—too much dressing, and it’s a soggy affair; too little, and it’s dry. And with fruit salad, avoid fruits that brown quickly or release too much juice, turning it into a mushy mix.
Balance is everything—fresh, crisp, and vibrant, making sure each bite complements, not competes with, those glorious ribs.
Cornbread and Sweet Potato Dishes
Cornbread
Cornbread, a golden slice of heaven. Imagine pulling a hot, cast-iron skillet out of the oven, the cornbread perfectly browned on top, with a buttery, tender crumb inside. The slight sweetness of the cornbread is a beautiful counter to the savory, smoky ribs. For an extra kick, you can mix in some jalapeños or sharp cheddar cheese. Or keep it classic with a drizzle of honey or a pat of butter melting into every nook and cranny. It’s not just a side—it’s a star in its own right, soaking up all the rich, barbecue sauce that drips from the ribs.
Sweet Potato Fries
Sweet potato fries are a game-changer. Crispy on the outside, soft and sweet on the inside. They’re the perfect match for ribs, offering a touch of sweetness that complements the smoky, spicy notes of the meat. Toss them in a bit of cornstarch before baking to achieve that perfect crunch. Season with a bit of sea salt, maybe a sprinkle of cinnamon or smoked paprika for an extra layer of flavor. They’re irresistible, and let’s be honest, they might just disappear from the plate before the ribs do.
Sweet Potato Casserole
Sweet potato casserole isn’t just for the holidays. It’s a year-round comfort food that pairs beautifully with ribs. Imagine creamy mashed sweet potatoes, sweetened just a bit with brown sugar and topped with a crunchy pecan crumble. The contrast between the smooth, sweet potatoes and the nutty, crispy topping is pure bliss. It’s rich and decadent, the perfect foil to the smoky, savory ribs. You can even add a hint of bourbon to the mix for a grown-up twist that’ll have everyone asking for seconds.
Pitfalls to Avoid
Cornbread and sweet potatoes are divine, but they can go wrong. Overbake your cornbread, and it turns dry and crumbly, losing that luscious, tender texture. Underseason sweet potato fries, and they fall flat, missing the depth that makes them sing. And with sweet potato casserole, balance is key—too much sugar, and it’s a dessert; too little, and it’s bland. Keep an eye on the texture and seasoning, ensuring each bite is a perfect complement to the smoky richness of the ribs.
Other Vegetable-Based Side Dishes
Grilled Vegetables
Grilled vegetables are the unsung heroes of any barbecue spread. Think about it: smoky charred bell peppers, zucchini, and eggplant, each slice kissed by the flames. Toss them with a bit of olive oil, salt, and maybe a splash of balsamic vinegar. The grill marks give them a slight bitterness that pairs perfectly with the sweet, smoky ribs. It’s like a veggie rainbow on your plate, each color bringing its own burst of flavor. Plus, they’re a breeze to prepare—just throw them on the grill while you’re tending to the ribs.
Corn on the Cob
Corn on the cob is a summer classic, but it’s more than just a side; it’s an experience. Slathered with butter, sprinkled with a bit of sea salt, maybe even a dash of paprika or chili powder for a spicy kick. Bite into it, and the kernels pop with sweet, juicy goodness. Grilled or boiled, corn on the cob holds its own next to the ribs, offering a fresh, sweet counterpoint to the smoky meat. And let’s be honest, it’s just fun to eat.
Green Beans
Green beans, especially when they’re fresh from the garden, are a delight. Sauté them with a bit of garlic and shallots, maybe some slivered almonds for crunch. Or go for a classic green bean casserole, where the creamy sauce and crispy onion topping bring a comforting familiarity. The snap of the green beans contrasts beautifully with the tender ribs, each bite a balance of fresh and rich flavors. They’re simple but oh-so-satisfying.
Sauteed Greens
Sauteed greens like spinach, kale, or Swiss chard add a nutritious punch to your rib feast. Cook them with a bit of olive oil, garlic, and a splash of lemon juice. The greens wilt down, becoming tender yet retaining a bit of bite. They bring a slightly bitter, earthy flavor that cuts through the richness of the ribs. It’s a side that feels both indulgent and healthy, a perfect way to round out your meal.
Pitfalls to Avoid
Vegetable-based sides can be tricky. Overcook your grilled vegetables, and they turn mushy, losing that delightful char and bite. Under-season your corn on the cob, and it falls flat, missing the flavor boost it needs. Green beans can easily become too soft and lose their snap, while sautéed greens can turn slimy if not cooked just right. Balance is key—fresh, vibrant, and perfectly seasoned, each vegetable side should stand up to the smoky, savory ribs, not fade into the background.
Barbecue Sauces
Classic Tomato-Based Sauce
Tomato-based barbecue sauce is the staple, the go-to for many rib enthusiasts. Think rich, tangy, sweet, and slightly smoky. The base is usually ketchup, simmered with brown sugar, vinegar, and a hint of molasses. Add a dash of Worcestershire sauce, maybe a pinch of smoked paprika, and you’re golden. This sauce clings to the ribs, caramelizing on the grill, creating that sticky, finger-licking goodness that’s irresistible. It’s the classic answer when someone asks what side dish goes with ribs, but really, the sauce is what makes it sing.
Vinegar-Based Sauce
Vinegar-based sauce is the sharp, tangy cousin in the barbecue family. Especially popular in North Carolina, it cuts through the richness of pork ribs with its acidity. The base is cider vinegar, mixed with a bit of sugar, salt, and red pepper flakes. It’s thin, almost watery, but don’t let that fool you. It packs a punch, brightening up each bite of smoky ribs. Perfect for those who like a bit of bite with their barbecue, it’s a refreshing departure from the heavier, sweeter sauces.
Mustard-Based Sauce
Mustard-based sauce, the pride of South Carolina, is bold and vibrant. Yellow mustard forms the base, combined with vinegar, sugar, and a touch of hot sauce. It’s tangy, slightly sweet, with a bit of heat that sneaks up on you. This sauce pairs beautifully with ribs, especially those with a deep, smoky flavor. The mustard’s acidity and spice create a dynamic contrast, each bite more intriguing than the last. It’s not the mainstream choice, but once you try it, you might just become a convert.
White Barbecue Sauce
White barbecue sauce, an Alabama original, is the unexpected star. Made with mayonnaise, vinegar, and a blend of spices, it’s creamy, tangy, and utterly unique. Slather it on ribs right off the grill, and it melts into the meat, adding a luscious, tangy richness. The creaminess of the mayo balances the smoky ribs, while the vinegar cuts through the fat, creating a harmonious bite. It’s a sauce that surprises and delights, turning a barbecue into a culinary adventure.
Pitfalls to Avoid
Barbecue sauces can elevate ribs to greatness, but they can also go wrong. Overcook your tomato-based sauce, and it turns into a sticky mess, more burnt than caramelized. Vinegar-based sauce can be too sharp if the balance of sugar and salt isn’t right. Mustard-based sauce needs the perfect harmony of tang and sweetness, or it can overpower the meat. And white barbecue sauce can separate or become too greasy if not mixed properly. Balance and timing are everything, ensuring each sauce complements the smoky richness of the ribs without stealing the show.
FAQ on What Side Dish Goes With Ribs
What side dish goes with ribs to complement their flavor?
A creamy coleslaw is perfect. Its tangy crunch balances the rich, smoky ribs. The blend of cabbage, carrots, and a zesty dressing provides a refreshing contrast, making each bite of ribs even more satisfying. Plus, it’s simple to prepare and always a crowd-pleaser.
How can I make a unique potato salad for ribs?
Try a potato salad with a twist. Use red potatoes, leave the skins on for texture, and add a bit of Dijon mustard to the dressing. Mix in some chopped dill pickles and a sprinkle of paprika. It’s creamy, tangy, and pairs wonderfully with ribs.
What vegetables work well as sides for ribs?
Grilled vegetables are fantastic. Bell peppers, zucchini, and eggplant, lightly charred, add a smoky flavor that complements the ribs. Toss them in olive oil, salt, and a touch of balsamic vinegar before grilling. They’re colorful, healthy, and delicious.
What are some Southern-style sides for ribs?
Baked beans are a Southern classic. Slow-cooked with bacon and molasses, they’re sweet, savory, and smoky. The beans absorb all those rich flavors, making them a perfect match for ribs. Serve them warm and watch them disappear.
How do you make cornbread to serve with ribs?
Cornbread should be moist and slightly sweet. Mix cornmeal, flour, buttermilk, eggs, and a touch of sugar. Bake it in a cast-iron skillet for a crispy edge. For an extra kick, add some diced jalapeños or cheddar cheese.
Can you suggest a healthy side dish for ribs?
Quinoa salad is a great option. Cook quinoa and toss it with diced bell peppers, red onions, and cucumbers. Add a light vinaigrette and some fresh herbs like parsley or cilantro. It’s light, nutritious, and adds a refreshing contrast to the ribs.
What kind of salad goes well with ribs?
A garden salad is simple and refreshing. Crisp lettuce, juicy tomatoes, cucumbers, and red onions, dressed with a light vinaigrette. It’s the perfect way to balance out the heaviness of the ribs, adding a fresh crunch to your meal.
How do you prepare sweet potato fries for ribs?
Sweet potato fries are easy and delicious. Cut sweet potatoes into sticks, toss with cornstarch for crispiness, and season with sea salt and smoked paprika. Bake until golden and crispy. They’re sweet, salty, and perfect alongside ribs.
What is a good grain-based side dish for ribs?
Rice pilaf is a great choice. Sauté onions in butter, add rice and broth, and cook until fluffy. Mix in toasted almonds and raisins for a touch of sweetness. The flavors are mild but complement the ribs well.
How do you make a fruit salad to serve with ribs?
Fruit salad can be a delightful side. Mix watermelon, pineapple, berries, and mint. Add a squeeze of lime juice for extra zest. It’s sweet, refreshing, and a surprising complement to the smoky flavor of ribs.
Conclusion
When pondering what side dish goes with ribs, the options are as delightful as they are diverse. Each side dish brings its own character, enhancing the smoky, savory richness of the ribs in unique ways.
Coleslaw offers a crisp, tangy counterpoint, while potato salad adds a creamy, comforting touch. For a vibrant, colorful plate, grilled vegetables or a refreshing garden salad do wonders. Don’t forget the Southern charm of baked beans or the classic appeal of cornbread.
Sweet potato fries bring a sweet and salty crunch, and a quinoa salad offers a nutritious balance. For a bit of zest, a fruit salad can surprise and delight. Each side, from the simplest rice pilaf to the zesty Caesar salad, plays a part in crafting a memorable meal.
Dive into these combinations and transform your rib dinners into feasts that are not just meals but experiences to savor.