✔ Updated · 30 sides grouped by type, with one-line methods, recipe links and a make-ahead plan
Ribs are smoky, sticky, sweet and rich, so the best sides for ribs do one of two jobs: cut through the fat with something tangy and crunchy, or soak up the sauce with something starchy and comforting.
The best sides to serve with ribs are coleslaw, mac and cheese, baked beans, cornbread, potato salad and corn on the cob. For a balanced plate, pick one tangy side (a vinegar slaw, potato salad or pickles) and one starchy side (beans, cornbread or mac and cheese), then add a green vegetable such as green beans or collard greens.
Below are the 30 best side dishes for ribs, grouped into BBQ classics, crispy sides and fresh vegetables and salads. Where we have a full recipe, the card links to it, and every other side comes with a one-line method. There is also a simple rule for building the plate, the best matches for baby back, spare and beef ribs, and a make-ahead plan for cookout day.
Classic BBQ Sides for Ribs
These are the sides you will find next to ribs at almost every barbecue joint and backyard cookout. Most can be made a day ahead (that is how I do it), which frees up the grill or smoker for the ribs.
1. Mac and Cheese
Creamy, cheesy baked macaroni is the most popular side for ribs. Its mild richness balances smoky, sweet barbecue sauce.
Get the recipe →2. Baked Beans
Simmer canned navy beans with sauteed onion, bacon, ketchup, molasses, brown sugar, mustard and a splash of vinegar, then bake at 325°F for about 1 hour until thick.
3. Coleslaw
Crunchy, creamy-tangy cabbage slaw is the classic way to cut the richness of ribs. Make it an hour ahead so the flavors meld.
Get the recipe →
4. Potato Salad
A creamy, tangy potato salad with mayo, mustard and celery. Serve it well chilled next to hot ribs straight off the grill.
Get the recipe →
5. Cornbread
Sweet or savory cornbread is perfect for mopping up barbecue sauce. Bake it in a cast-iron skillet for crisp edges.
Get the recipe →
6. Corn on the Cob
Sweet, buttery corn on the cob is a summer barbecue staple. Grill it next to the ribs or boil it and brush with butter.
Get the recipe →
7. Mashed Potatoes
Fluffy, buttery mashed potatoes catch every drip of barbecue sauce. Keep them warm in a slow cooker while the ribs finish.
Get the recipe →
8. Buttermilk Biscuits
Tall, flaky Southern biscuits for mopping up sauce, or split and spread with honey butter between bites of rib.
Get the recipe →
9. Red Beans and Rice
Creamy, smoky Louisiana-style red beans spooned over rice. A filling, budget-friendly side that feeds a crowd.
Get the recipe →10. Macaroni Salad
Toss cooked elbow macaroni with mayo, a splash of vinegar, a little sugar, diced celery, red onion and pepper, then chill for 2 hours.
11. Sweet Potato Casserole
Mashed sweet potatoes baked under a crunchy pecan or marshmallow topping; its sweetness echoes a sticky glaze on the ribs.
Get the recipe →
12. Cheesy Hashbrown Casserole
Shredded hash browns baked with cheddar, sour cream and onion until bubbly. Assemble it the night before and bake while the ribs rest.
Get the recipe →Crispy and Fried Sides
Ribs are soft and tender, so something with crunch makes the plate more interesting. Fry these just before serving so they stay crisp. I fry right as the ribs rest.
13. Hush Puppies
Stir cornmeal, flour, baking powder, egg, buttermilk and grated onion into a thick batter, then fry spoonfuls in 350°F oil for 3 to 4 minutes.
14. Fried Pickles
Crisp, tangy battered dill pickle chips with ranch for dipping. The pickle acidity is a great match for fatty pork ribs.
Get the recipe →15. Fried Green Tomatoes
Dip thick slices of firm green tomato in egg, then cornmeal, and pan-fry in hot oil for 2 to 3 minutes per side until golden.
16. Potato Wedges
Seasoned, crisp-edged potato wedges are a heartier swap for fries and hold up well to a drizzle of barbecue sauce.
Get the recipe →
17. Hasselback Potatoes
Thinly sliced, fanned roast potatoes basted with butter and garlic. Crisp edges, soft centers and an impressive look on the table.
Get the recipe →18. Onion Rings
Dip thick onion rings in seasoned buttermilk, then flour or panko, and fry at 375°F for 2 to 3 minutes until deep golden.
19. Sweet Potato Fries
Toss sweet potato sticks with oil, a little cornstarch, smoked paprika and salt, and bake at 425°F for about 25 minutes, flipping once.
20. Loaded Potato Skins
Crisp baked potato shells filled with melted cheddar and bacon, topped with sour cream and scallions. Great for game-day rib platters.
Get the recipe →21. Corn Fritters
Stir corn kernels into a batter of flour, egg, milk and baking powder, then pan-fry spoonfuls in hot oil for 2 to 3 minutes per side.
Vegetables and Fresh Salads
A green or fresh side keeps a rib dinner from feeling too heavy. Look for vinegar, citrus or a little heat to wake up your palate between bites. My pick is a vinegar slaw.
22. Southern Green Beans
Green beans simmered low and slow with bacon and onion until tender and savory. A comforting, make-ahead vegetable side for ribs.
Get the recipe →23. Collard Greens
Braise sliced collards with smoked turkey or bacon, onion, garlic and broth for about 45 minutes, then finish with cider vinegar and hot sauce.
24. Black Bean and Mango Salad
Toss rinsed black beans with diced mango, red bell pepper, scallions, cilantro, lime juice and olive oil. Bright, fresh and ready in 10 minutes.
25. Italian Pasta Salad
Rotini with cherry tomatoes, cucumber, olives, red onion and Italian dressing. Chill it for an hour so the pasta soaks up the dressing.
26. Grilled Zucchini and Peppers
Brush thick slices of zucchini and bell pepper with oil, season and grill over medium-high heat for 3 to 4 minutes per side.
27. Broccoli Salad
Raw broccoli florets with bacon, red onion, sunflower seeds and dried cranberries in a tangy mayo and cider vinegar dressing. Crunchy and make-ahead.
28. Cucumber Tomato Salad
Slice cucumbers, tomatoes and red onion, then dress with red wine vinegar, olive oil, salt and herbs. Light, cold and ready in 10 minutes.
29. Watermelon Feta Salad
Cubes of cold watermelon with crumbled feta, fresh mint, lime juice and a pinch of salt. Juicy and refreshing next to smoky ribs.
30. Deviled Eggs
Mash hard-boiled yolks with mayo, mustard, a dash of vinegar and salt, pipe back into the whites and finish with paprika. Keep them chilled.
How to Build the Perfect Plate With Ribs
The easiest way to decide what to serve with ribs is to pick one side from each column below. One tangy side cuts the fat, one starchy side soaks up the sauce, and one vegetable keeps the meal balanced. For a crowd, two or three sides are plenty; for a big cookout, add a second starch and a dessert.
| Tangy and crunchy | Starchy and comforting | Green and fresh |
|---|---|---|
| Coleslaw | Mac and cheese | Southern green beans |
| Potato salad | Baked beans | Collard greens |
| Fried pickles | Cornbread | Corn on the cob |
| Black bean and mango salad | Potato wedges or hasselback potatoes | Italian pasta salad |
| Cucumber tomato salad | Red beans and rice or biscuits | Grilled zucchini and peppers |
| Broccoli salad or macaroni salad | Mashed potatoes or hashbrown casserole | Watermelon feta salad |
Best Sides for Baby Back, Spare and Beef Ribs
- Baby back ribs: leaner and more tender, so they suit lighter, fresher sides such as coleslaw, corn on the cob, potato salad and the black bean and mango salad.
- Spare ribs and St. Louis-cut ribs: fattier and richer, so they need contrast. A vinegar slaw, fried pickles or collard greens with cider vinegar work best, plus baked beans or cornbread.
- Beef ribs: big, peppery and very rich, like brisket. Serve them Texas-style with potato salad, pickles, white bread or cornbread and pinto or baked beans. See our brisket sides for more ideas.
- Oven-baked or slow cooker ribs: the same rules apply. Bake the cornbread or mac and cheese in the oven at the same time to save effort.
Make-Ahead Plan and Food Safety
Most rib sides can be made the day before, so cookout day is just about the ribs.
- The day before: make the coleslaw dressing, potato salad, macaroni salad, broccoli salad, pasta salad, black bean salad, deviled eggs and baked beans, then refrigerate them in covered containers.
- On the day: toss the slaw with its dressing about an hour before serving, reheat the beans and green beans until steaming, and bake the cornbread or mac and cheese while the ribs rest.
- Just before serving: fry the hush puppies, onion rings, fried pickles, corn fritters or green tomatoes so they stay crisp.
- Keep cold sides cold: creamy sides like potato salad, macaroni salad, coleslaw and deviled eggs should stay at 40°F or below. Do not leave them out for more than 2 hours, or 1 hour when it is above 90°F outside. Set the bowls over ice at an outdoor party.
- Leftovers: refrigerate within 2 hours and eat within 3 to 4 days. See how long potato salad lasts and how long coleslaw lasts.
More Barbecue Side Dish Ideas
Cooking for a bigger barbecue? Browse our full list of BBQ sides, our potato side dishes and our guide to what to serve with pulled pork, since most of those sides work with ribs too.
Frequently Asked Questions
What is the best side dish to serve with ribs?
Coleslaw is the most classic side for ribs because its tangy crunch cuts through the rich, fatty meat. Mac and cheese, baked beans, cornbread and potato salad are the other most popular choices. Serving one tangy side and one starchy side gives the most balanced plate.
What vegetables go well with ribs?
Corn on the cob, green beans, collard greens and grilled vegetables like zucchini and bell peppers all go well with ribs. Choose vegetables with a little acidity or char, such as greens finished with cider vinegar, to balance the sweet barbecue sauce.
What sides go with baby back ribs?
Baby back ribs are leaner and more tender than spare ribs, so they pair well with lighter sides: coleslaw, potato salad, corn on the cob, a fresh bean salad or pasta salad. Add mac and cheese or cornbread if you want a heartier meal.
How many sides should you serve with ribs?
Two or three sides are enough for most rib dinners: one tangy side such as coleslaw, one starchy side such as baked beans or cornbread, and one vegetable. For a large cookout, add a second starch, a salad and a dessert.
What can I serve with ribs besides fries?
Potato wedges, hasselback potatoes or potato salad give you the potato fix without frying. Cornbread, mac and cheese, baked beans, hush puppies and corn on the cob are all great alternatives to fries with ribs.
