13 Delicious Side Dishes for Ribs

Easy Fresh Corn Fritters
Photo: Allrecipes Magazine

Get ready for a stick-to-your-ribs kind of meal. Ribs will forever be worth cooking, even when the work seems a little disproportionate to the reward. (Never enough meat, amiright?) Well, never mind the bone-to-meat ratio — when you pair these sides with ribs, you're sure to feel satisfied.

01 of 13

Corn Fritters

Easy Fresh Corn Fritters
Allrecipes Magazine

Corn and ribs just make sense together. Corn fritters and ribs make even more sense. Consider them the perfect sponges for braised rib juices. Sturdy fritters make the perfect complement for sticky ribs.

02 of 13

Easy Apple Coleslaw

Easy Apple Coleslaw
Jennifer Baker

Craving crunch with your ribs? This sweet slaw delivers with carrots, cabbage, red bell pepper, and apples. The fresh brightness of this dish makes it an excellent choice for pairing with super savory protein.

03 of 13

Mashed Potatoes with Horseradish

Creamy Garlic-Parmesan Mashed Potatoes
fabeverydayblog

Serve these mashed potatoes with braised short ribs, and watch with delight as this side sops up the gravy. A truly comforting pairing that will thrill whoever has the pleasure of eating it.

04 of 13

Southern Dill Potato Salad

Southern Dill Potato Salad
Photo by *Sherri*. Sherri

This take on potato salad has a tangier taste than the original thanks to the addition of apple cider vinegar and sour cream. With mustard and dill also in the mix, this side would stand up to hefty barbequed ribs.

05 of 13

Quick and Easy Kimchi Salad

Quick and Easy Kimchi Salad. Photo by Buckwheat Queen
Photo by Buckwheat Queen. Buckwheat Queen

Serve Korean-style short ribs alongside this spicy kimchi-inspired salad. Because it isn't fermented like traditional kimchi, this side will be ready to eat in under an hour.

06 of 13

Perfect Polenta

bowl of cheesy polenta in patterned white bowl
Chef John

Chef John's polenta won't compete with a main dish (like his Short Ribs Braised with Mushrooms and Tomatoes), and it has all the creaminess and starchiness of a comfort food.

07 of 13

Chef John's Classic Macaroni Salad

Close-up on bowl of macaroni salad with spoon
ReneePaj

"Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details," Chef John says.

08 of 13

Fried Green Tomatoes

fried green tomatoes with dipping sauce
CJ

Pair classic barbequed ribs with cornmeal-coated fried green tomatoes for a Southerner-approved combo. The crispy, salty exterior and tender middle of the tomato plays well with the sweetness of the ribs.

09 of 13

Shoepeg Corn Salad

Shoepeg Corn Salad
lutzflcat

Home cooks call this no-cook salad a tried-and-true complement to barbeque. "Very refreshing. I will definitely make this again," says Tracy McDowell Roda, who served it with barbequed ribs.

10 of 13

Green Bean and Feta Salad

Arica's Green Beans and Feta on a white plate
naples34102

Doused in a vinaigrette and topped with feta, this salad of fresh, firm green beans and sweet onion would cut through even the fattiest pork spare ribs.

11 of 13

Thyme Roasted Brussels Sprouts with Fresh Cranberries

roasted Brussels sprouts, dried cranberries, and almonds in a bowl
Buckwheat Queen

"Turn boring Brussels sprouts into a sophisticated side dish by combining earthy thyme, sour cranberries, and sweet maple syrup," says recipe creator France C. "This lightly sweetened dish is a great way to highlight delicious fall flavors."

12 of 13

Three Amigos Salad

Three Amigos Salad
Three Amigos Salad | Photo by Allrecipes Magazine.

This vibrant and refreshing salad will cut through the decadence of ribs. With just 4 ingredients and a few minutes, this attractive dish is ready to be paired with Chinese Spareribs for a well balanced meal.

13 of 13

Grandma's Collard Greens

southern collard greens in small white bowl
France C

The vinegar-y, sweet, and smoky classic was meant to share a plate with ribs. Use this recipe to create the collard green goodness of days gone by. The complex flavor of the dish allows it to be paired even with the richest of rib recipes.

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