When ribs are on the menu, you know it’s going to be a good day.
But here’s the thing:
No one wants to sit down to a plate of meat and nothing else.
You need sides that can keep up!
So I’ve rounded up my go-to picks for rib night that are easy to make, full of flavor, and always hit the spot.
These side dishes are easy to make, especially in big batches, so they’re perfect for a hungry crowd.
And they taste absolutely amazing with ribs.
1. Classic Coleslaw
Grab a bag of shredded cabbage and carrots or shred your own.
Whisk together mayo, a splash of vinegar, a spoonful of sugar, and a pinch of salt and pepper.
Toss everything together and let it chill in the fridge so the flavors can settle in.
If you want to punch it up a bit, add a squirt of Dijon or a sprinkle of celery seed.
2. Smoked Gouda Mac and Cheese
The smoky cheese in this mac plays right into the rich, bold flavors of ribs without competing for attention!
Boil up a pot of elbow macaroni and drain it while it’s still slightly firm.
In a saucepan, melt butter, stir in flour to make a quick roux, then whisk in milk until smooth.
Add shredded smoked gouda and a little sharp cheddar for balance and stir until creamy.
Pour it over the noodles and bake until bubbly with golden edges.
3. Grilled Corn on the Cob
To grill corn on the cob, peel back the husks (but don’t rip them off), remove the silk, and fold the husks back over.
Soak the corn in water for 10 minutes while your grill heats up.
Throw the ears on the grill, turning occasionally until the husks are charred and the kernels are tender.
Slather with butter and hit it with a sprinkle of chili powder and lime juice.
4. Southern Baked Beans
Start with canned baked beans to keep things easy, then mix in sautéed onions, brown sugar, ketchup, mustard, and a splash of Worcestershire.
For extra depth, toss in some chopped bacon or a bit of pulled pork if you’ve got leftovers.
Pour everything into a baking dish and bake low and slow until thickened.
Stir once halfway through so the sugar doesn’t stick to the edges.
5. Garlic Roasted Potatoes
Chop baby potatoes into halves or quarters and toss them with olive oil, minced garlic, salt, and chopped fresh rosemary.
Spread them out on a baking sheet without crowding so they get crispy, not steamed.
Roast at 425°F for about 30–35 minutes, flipping once so both sides get that golden crunch.
Finish with a sprinkle of flaky salt right before serving.
6. Cornbread Muffins
Mix up a quick batter using cornmeal, flour, baking powder, milk, eggs, and melted butter.
Add a spoonful of honey if you like a hint of sweetness with your ribs.
Pour the batter into a muffin tin and bake until the tops are golden and slightly cracked.
Let them cool just enough so you don’t burn your fingers when peeling one open!
7. Bacon-Wrapped Asparagus
Trim the woody ends off your asparagus, then bundle 3–4 spears together and wrap them with a single strip of bacon.
Place them seam-side down on a baking sheet and bake at 400°F until the bacon is crisp and the asparagus is tender.
You can brush with a little maple syrup halfway through for a salty-sweet twist.
Serve them warm for max flavor.
8. Sweet Potato Wedges
These caramelized, spiced wedges balance out the tangy BBQ with just the right touch of natural sweetness.
Slice sweet potatoes into thick wedges and toss them with olive oil, smoked paprika, garlic powder, and a pinch of salt.
Spread them on a lined baking sheet and roast at 425°F until they’re crispy on the outside and soft in the center.
Flip them once during baking to get even browning.
Serve with a spicy mayo or creamy dip on the side.
9. Dill Pickle Pasta Salad
Boil up some short pasta (rotini works great) and rinse it under cold water to stop the cooking.
In a big bowl, mix together chopped dill pickles, shredded cheddar, red onion, and fresh dill.
Stir in a dressing made with mayo, pickle juice, and a bit of Dijon mustard.
Chill it before serving so the flavors meld together.
10. Buttery Cornbread Skillet
Whisk together cornmeal, flour, baking soda, eggs, buttermilk, and melted butter until just combined.
Pour the batter into a hot cast iron skillet greased with a little more butter.
Bake at 400°F until the top is golden and a toothpick comes out clean.
Slice it into wedges and serve it right out of the pan.
11. Loaded Potato Salad
Boil chopped potatoes until fork-tender, then drain and let them cool slightly.
Mix together sour cream, mayo, crumbled bacon, shredded cheddar, chopped green onions, and a pinch of salt and pepper.
Fold in the potatoes gently so they don’t fall apart.
Chill before serving so everything gets creamy and bold.
12. Honey-Glazed Carrots
Slice carrots into coins or sticks and toss them with olive oil, a drizzle of honey, and a pinch of salt.
Roast at 400°F until they’re tender and caramelized at the edges.
Add a little fresh thyme or parsley for color if you have it.
Stir once or twice during roasting to coat them evenly.
13. Jalapeño Cheddar Cornbread
Whisk cornmeal, flour, baking powder, eggs, buttermilk, chopped jalapeños, and shredded cheddar into a thick batter.
Pour it into a buttered baking dish or cast iron pan.
Bake until the top is puffed and lightly browned.
Cool for a few minutes before slicing so it holds together.
14. Crispy Brussels Sprouts
Trim and halve your Brussels sprouts, then toss them with olive oil, salt, and cracked pepper.
Roast at 425°F with the cut side down until they’re browned and crispy.
Add a splash of balsamic vinegar at the end if you want a tangy finish.
Let them rest a minute on the pan so they don’t lose their crunch.
15. Deviled Egg Potato Salad
This mashup side has enough creamy tang to cut through all that saucy, meaty goodness!
Boil potatoes and eggs in the same pot to save time, then cool and peel both.
Chop everything and mix with mayo, yellow mustard, a splash of pickle juice, and a pinch of paprika.
Stir gently and top with sliced eggs and extra paprika for color.
Keep it chilled until you’re ready to serve.
16. Baked Zucchini Fries
Slice zucchini into sticks and toss them in a mix of breadcrumbs, parmesan, garlic powder, and a little salt.
Dip each one in beaten egg before rolling in the coating so it sticks well.
Line them up on a baking sheet and bake at 425°F until crisp and golden.
Serve with ranch or marinara for dipping.
17. Creamed Corn with Chives
Sauté some butter and minced onion in a skillet, then stir in frozen corn and a splash of cream.
Simmer until it thickens slightly, then season with salt, pepper, and chopped chives.
If you want it extra creamy, mash a few spoonfuls of the corn before serving.
Add a pinch of sugar if your corn isn’t sweet enough.
18. Skillet Green Beans with Garlic
Blanch green beans for a few minutes, then shock them in cold water so they stay bright.
Toss them into a hot skillet with olive oil and lots of minced garlic.
Sauté until tender with a bit of char, then season with salt and lemon juice.
Serve hot while the garlic is still fragrant.
19. Cheddar Ranch Pasta Salad
Cook up some short pasta like rotini and rinse under cold water.
Mix with shredded cheddar, peas, chopped bell pepper, and a big spoonful of ranch dressing.
Add a little sour cream or Greek yogurt if it needs more creaminess.
Chill for at least an hour so the pasta soaks up the flavor.
20. Grilled Peach Slices
Slice ripe peaches in half, remove the pits, and brush the cut sides with oil.
Grill cut-side down over medium heat until caramelized and tender.
Sprinkle with sea salt or chopped herbs like thyme for a savory twist.
Serve them warm alongside your ribs.
21. Parmesan Garlic Knots
You’ll want something warm and garlicky to mop up every last bit of rib sauce on your plate.
Start with store-bought pizza dough and cut it into strips, then tie each one into a loose knot.
Brush with melted butter mixed with minced garlic, parsley, and a pinch of salt.
Bake at 400°F until golden, then sprinkle with grated parmesan while they’re still warm.
Serve with extra garlic butter for dunking.
22. Broccoli Bacon Salad
Chop raw broccoli into bite-sized florets and toss with crumbled bacon, sunflower seeds, and shredded cheddar.
Stir together mayo, a splash of vinegar, and a little sugar for the dressing.
Mix it all up and let it chill so the broccoli softens slightly.
Add red onion if you like a sharper bite.
23. Classic Caesar Salad
Toss chopped romaine with Caesar dressing, shredded parmesan, and crunchy croutons.
For an extra kick, add fresh cracked pepper or a squeeze of lemon juice.
Use homemade croutons if you’ve got leftover bread lying around.
Serve it cold so it stays crisp next to your hot ribs!
24. Roasted Veggie Medley
Chop zucchini, bell peppers, Brussels sprouts, red onion, and mushrooms into similar-sized chunks.
Toss with olive oil, salt, pepper, and Italian seasoning, then roast at 425°F until tender and caramelized.
Stir once or twice so nothing sticks and everything gets some color.
Serve with a drizzle of balsamic glaze if you want to dress it up.
25. Herbed Rice Pilaf
Sauté chopped onion and garlic in butter until soft, then stir in long-grain rice to toast slightly.
Add broth, bring to a boil, then simmer until the rice is fluffy and tender.
Stir in fresh herbs like parsley and dill right before serving.
Use a fork to fluff it so it doesn’t get sticky.
26. BBQ Ranch Chopped Salad
This smoky, crunchy salad lightens things up while still complementing the flavors of your ribs.
To make it, grab a bag of chopped salad mix or chop romaine, red cabbage, and carrots yourself.
Add black beans, corn, shredded cheddar, and crushed tortilla chips.
Mix equal parts ranch and BBQ sauce for the dressing and toss it all together.
Top with a sprinkle of green onion for color and crunch.
27. Charred Street Corn Salad
Cut grilled corn off the cob and toss it with mayo, lime juice, chili powder, and crumbled cotija or feta.
Stir in chopped cilantro and a little red onion for kick.
Serve warm or cold, depending on your vibe.
Add hot sauce if you like a little heat!
28. Mini Corn Fritters
Mix together corn kernels, flour, baking powder, chopped green onion, and an egg or two until it forms a thick batter.
Drop spoonfuls into a hot, oiled skillet and cook until golden on both sides.
Drain on paper towels and sprinkle with salt while they’re still warm.
Serve with sour cream or spicy aioli.
29. Roasted Garlic Mashed Potatoes
Wrap a whole head of garlic in foil and roast it until soft and golden.
Boil peeled potatoes until tender, then mash with butter, milk, and the roasted garlic cloves.
Season with salt and pepper and whip until creamy.
Top with chives or a swirl of melted butter if you want to make it even more savory.
30. Creamy Broccoli Slaw
Toss shredded broccoli stems (or a pre-bagged mix) with mayo, apple cider vinegar, and a little honey or maple syrup.
Add shredded carrots, raisins, and sunflower seeds for sweetness and crunch.
Chill it for a bit so the dressing sinks in and softens the broccoli.
Give it a toss before serving to freshen it up.
Stack Your Plate and Grab a Napkin!
Ribs might be the star, but a solid side dish lineup makes the whole meal shine.
Go for creamy, crispy, fresh, or bold…whatever balances out that sweet, sticky sauce and keeps folks coming back for seconds!
These sides are easy enough for a weeknight and tasty enough for a cookout.
