When serving ribs, the sides are just as important.
However, there is one dish that rules above them all:ribs.
This flavorful meal is a Southern favorite, especially during the summer.
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Though no main course is complete without a mix of sides.
The ultimate potluck dish, potato salad can be made ahead, and it pairs perfectly with cookout fare.
The small, individual size makes it easier to hold in your hand.
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Serve with soft spreadable butter.
Once the corn comes off the grill, it comes together quickly.
Plus, there’s more surface area for the extra crispy topping.
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This recipe cuts back on both without sacrificing flavor.
This dish has all the tasty components of the twocreamy and hearty with some crunch.
The recipe also includes suggestions on how to modify the salad with your favorite ingredients.
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When you’ve already fired up the grill, this side dish is a no-brainer.
Classic Coleslaw
Is it even possible to serve ribs without a side of classic coleslaw?
If those barbecue ribs get chopped up for sandwiches, this slaw can go right on top.
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Chopped celery gives each bite a nice crunch while apple cider vinegar adds a little tang.
The fuss-free recipe is full of cheesy goodness that everyone will love.
Southern-Style Collard Greens
Vinegary and smoky collard greens are a bright contrast to rich barbecue ribs.
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Like the main dish, they cook low and slow so the greens become tender and infused with flavor.
One member uses this recipe as their foundation, My go-to recipe for collard greens.
This salads fresh and crunchy textures and vinegary dressing will contrast nicely with deep and smoky barbecue ribs.
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Crispy bacon and a creamy, herby homemade ranch dressing will have you coming back for seconds.
Creamy Cucumber Salad
This creamy cucumber salad is the ideal cooling side sauce-covered ribs.
The medley of five different types of beans and addition of rum make this protein-and flavor-packed dish irresistible.
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Tennessee Onions
We love this savory, cheesy side with a rack of baby backs.
Just mix the thick-cut onions with spices, butter, and cheese then bake until golden brown.
Let the flavors marinate for a minimum of two hours or overnight.
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Deviled Egg Potato Salad
Here, we marry two picnic favorites into one potluck-perfect dish.
With just six ingredients and 10 minutes of hands-on time, its easy too.
This slaw takes 15 minutes to make and should be served shortly after.
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This recipe includes a caper-mayonnaise sauce for dipping.
This fresh and colorful salad will be at home at any summer gathering.
Corn, zucchini, and peppers in a balsamic vinaigrette come together in about half an hour.
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Be sure to grill the corn for 10 minutes for a caramelized char thats beautiful and delicious.
Classic Deviled Eggs
Deviled eggs are a potluck staple, and this recipe is a crowd-pleasing classic.
Use the highest quality tomatoes you might find.
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Heirloom beefsteak tomatoes can take the marinating time without going to mush.
Buttermilk lends slightly sour and tangy flavors to the sweet and vinegary dressing.
This recipe uses convenient, pre-packaged coleslaw mix and assembles in 10 minutes, then chills for two hours.
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Mix all three with a creamy dressing, fresh dill, and red potatoes for a pickle-forward side dish.
you’re free to make it the day before as the flavors really come together with time.
Pinto beans distinguish these from other baked bean styles.
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Parmesan and cheddar cheese, plus a few dashes of hot sauce give the grits bite.
This recipe gets the Southern treatment with bacon, vinegar, onions, and hot sauce.
What are the seven layers?
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Black-eyed peas, lettuce, onions, cheddar cheese, bacon, hard-cooked eggs, and tomatoes.
Homemade Mashed Potatoes
As we all know, ribs are delicious all year round.
A hot side like mashed potatoes is the perfect swap for potato salad during the off season.
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Swap out the veggies with whatever you have on hand for ultimate flexibility.
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