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.
Corn and ribs just make sense together. Corn fritters and ribs make even more sense. Consider them the perfect sponges for braised rib juices.
Craving crunch? This sweet slaw delivers with carrots, cabbage, red bell pepper, and apples.
Serve these mashed potatoes with braised short ribs, and watch with delight as this side sops up the gravy.
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.
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.
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.
"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.
Pair classic barbequed ribs with cornmeal-coated fried green tomatoes for a Southerner-approved combo.
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.
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.