Sides for ribs: Types of ribs, rubs, sauce for ribs and best sides

Are you looking for the perfect sides for ribs? Look no further. From classic BBQ favorites like coleslaw and baked beans to unexpected twists like roasted sweet potatoes and garlic herb roasted mushrooms, we have compiled a list of mouth-watering sides that will elevate your rib game to the next level.

Ribs are typically cut from beef or pork and can be cooked in a variety of ways. They are usually sold as slabs, with each slab containing a varying number of ribs. Popular sides to serve with ribs include coleslaw, potato salad, macaroni and cheese, baked beans, and corn on the cob.

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How to cook ribs on the grill

Cooking ribs on a grill can be done using a few basic tools and a simple process. Here are the steps to follow:

Prepare the ribs: Start by removing the membrane from the back of the ribs. This can be done by using a sharp knife to loosen one corner of the membrane and then using your fingers to pull it off.
Season the ribs: Rub the ribs with your favorite BBQ seasoning or marinade, then let them sit in the refrigerator for at least 30 minutes or up to overnight.
Heat the grill: Preheat the grill to medium-low heat (around 225-250°F). Use the two-zone heating method by having one zone for direct heat and the other for indirect heat.
Grill the ribs: Place the ribs on the indirect heat zone of the grill with the bone side down. Cover the grill and let the ribs cook for about 3-4 hours or until the meat is tender.
Finish the ribs: Once the ribs are cooked through, you can baste them with BBQ sauce and move them to the direct heat zone to caramelize the sauce and give the ribs a nice crust. Keep an eye on the ribs, as they can burn quickly.
Rest and Serve: Once the ribs are finished, take them off the grill and let them rest for 10-15 minutes before cutting and serving.

You will need a:

BBQ grill
Tongs
A meat thermometer
A Brush for baste sauce
Aluminum foil (if you want to wrap the ribs)

Note that cooking time may vary depending on the type of meat and the desired level of doneness. It is always recommended to use a meat thermometer to check for doneness before taking it off the grill.

The best BBQ sauce for ribs

There are many different types of BBQ sauce that can be used to complement the flavor of ribs, and the best sauce will depend on your personal preferences.

That being said, some classic regional BBQ sauces can be found:

Kansas City-style BBQ sauce: This is a thick, sweet, and tangy sauce made with tomato, molasses, brown sugar, and spices. It’s good for both pork and beef ribs, and it’s known for its smoky, caramelized flavor.
Memphis-style BBQ sauce: This sauce is similar to Kansas City-style sauce but with less sweetness and more of a vinegary tang. It’s traditionally used with pork ribs, and it’s perfect for a dry rub since it’s thinner than other sauces.
Alabama-style BBQ sauce: This white sauce is made with mayonnaise, vinegar, lemon juice, and spices. It’s not as sweet as other sauces, and it’s perfect for chicken or turkey.
Texas-style BBQ sauce: This sauce is thick and spicy, with a strong tomato flavor. It’s good for beef ribs, and it’s perfect for those who like a little heat in their food.
South Carolina-style BBQ sauce: This is a mustard-based sauce that is a perfect match for pork ribs. It has a tangy, slightly sweet, and mustardy flavor, which complements the smoky flavor of the grilled pork ribs.

The benefit of using a good BBQ sauce is that it will enhance the taste of the meat and also provide a little sweet and tangy flavor.

Some other benefits are:

Basting the ribs with a BBQ sauce during the cooking process helps to keep the meat moist, resulting in a juicy and tender finished product.
Using a BBQ sauce can be a quick and easy way to add flavor to the meat, especially if it’s used during the marination process.
Having a variety of sauces to choose from can allow for a different experience every time.

It’s important to note that not all BBQ sauces are created equal, and it’s important to read the label and ingredients; some store-bought BBQ sauces can have high sugar content and artificial ingredients.

What are the different types of ribs?

There are several different types of ribs, each with its own distinct characteristics and best uses. The most common types of ribs are:

Pork ribs: These are the most popular type of ribs and come from the hog’s rib cage. They can be divided into several different cuts, including baby back ribs, spare ribs, and St. Louis-style ribs. Baby back ribs are taken from the top of the rib cage, near the spine, and are shorter and more curved than spare ribs. They are also leaner and more tender than spareribs. Spareribs are taken from the lower portion of the rib cage and have more meat and fat than baby back ribs. St. Louis-style ribs are spare ribs that have been trimmed and squared off to make them more uniform in shape.
Beef ribs: These ribs come from beef cattle and are less common than pork ribs. They are larger and meatier than pork ribs, with a stronger flavor. They are usually cut from the chuck, plate, or brisket. They are usually cooked slower than pork ribs and are often considered a delicacy. Beef short ribs and beef back ribs are two of the most common cuts of beef ribs. Beef short ribs are meatier and have more fat, which makes them more flavorful and tender when cooked low and slow. Beef back ribs are leaner and more suited for fast cooking methods such as grilling or broiling.
Lamb ribs: These are taken from the lamb and are less common than pork and beef ribs. They are small and delicate and have a strong lamb flavor. They can be grilled or roasted and are often considered a delicacy.
Bison ribs: These are taken from the bison and are also less common than pork and beef ribs. They are leaner and have a richer flavor than beef ribs, but they are a bit tougher.

Different types of ribs will require different cooking methods and times. Pork ribs are typically cooked for a longer period at a lower temperature, while beef ribs are often cooked for a shorter period at a higher temperature. Lamb and bison ribs also require less cooking time than beef ribs.

What are some good rubs for ribs?

A rub is a mixture of spices and seasonings that is applied to meat before cooking. It is an easy way to add flavor and depth to ribs, and there are many different rubs that can be used depending on your taste preferences.

Some popular rubs for ribs include:

Classic BBQ rub: A classic BBQ rub typically includes ingredients such as paprika, brown sugar, garlic powder, onion powder, salt, and pepper. It is sweet and savory and has a good balance of flavors that go well with the smoky flavor of the grill.
Memphis-style dry rub: Memphis-style dry rubs usually contain ingredients such as paprika, brown sugar, cayenne pepper, and garlic powder. This type of rub is known for its perfect balance of sweet, salty, and spicy flavors.
Texas-style rub: These types of rubs are known for their heat, containing chile pepper such as cayenne, chipotle and smoked paprika. They also have a good amount of salt and cumin. They are perfect for those who like their ribs with a kick.
Caribbean-style rub: This type of rub are perfect for adding a tropical flavor to the ribs. They usually contain ingredients such as allspice, thyme, cinnamon, cumin, and nutmeg. They also have a good amount of sugar, salt, and pepper.
Coffee and cocoa rub: This type of rub uses coffee and cocoa powder as the main ingredients; they also have sugar, chili powder, smoked paprika, and cumin. This rub can add a complex depth of flavors and a slight smokiness to the ribs.

It’s important to note that these are just examples of rubs, and it is recommended to experiment and find what you personally like.

You can mix and match different ingredients to achieve your desired flavor. Rubs can be applied to the meat for a few hours or even overnight before cooking, which allows the flavors to meld and get into the meat.

What are some good side dishes to serve with ribs?

Sides for ribs refer to the dishes and accompaniments that are commonly served alongside a main course of ribs. These sides are usually chosen to complement and enhance the flavors of the ribs and to make a complete and satisfying meal.

Some popular sides for ribs include:

Coleslaw: A classic BBQ side, coleslaw is made with shredded cabbage, carrots, and a dressing that is creamy and tangy, which makes it a perfect pairing for ribs
Baked Beans: This side dish is made with navy or pinto beans and simmered in a sweet and savory sauce with bacon, onions, and various spices.
Potato salad: A classic BBQ side, potato salad is a creamy and flavorful dish made with boiled potatoes, celery, onion, and mayonnaise or a vinaigrette.
Macaroni and Cheese: This creamy pasta dish is made with elbow macaroni, cheese, and milk, and it’s a comforting and delicious side dish.
Grilled or Roasted Vegetables: Grilled or Roasted vegetables like asparagus, corn, or bell peppers, add some freshness and balance to the meal,
Garlic herb roasted mushrooms: Rich and savory with the perfect balance of garlic and herbs, they are a great side to complement ribs.
Cornbread: A Southern classic, cornbread is a sweet and buttery side dish that pairs well with ribs

These are just a few examples, there are many other sides that can complement ribs, and the possibilities are endless. You can experiment with different sides to find the perfect pairing for your ribs and your personal taste.

How to smoke ribs in a smoker

Smoking ribs in a smoker is a classic method for cooking ribs and can produce tender, flavorful meat with a deep smoky taste.

Here are the basic steps to follow:

Prepare the ribs: Start by removing the membrane from the back of the ribs, and then season the ribs with a dry rub of your choice. Allow the ribs to sit in the refrigerator for at least 30 minutes or up to overnight, depending on how much time you have.
Set up the smoker: Fill the water pan of the smoker with water and add wood chips, depending on the type of wood you want to use. You will also need to fill the charcoal pan or firebox with charcoal and light it. Preheat the smoker to 225-250°F.
Place the ribs in the smoker: Once the smoker is up to temperature, place the ribs on the racks, the meat side up, and make sure the meat is not too close to the heat source.
Smoke the ribs: Keep the smoker lid closed and allow the ribs to smoke for about 3-4 hours, or until they reach an internal temperature of around 190-195°F.
Finish the ribs: If desired, you can brush BBQ sauce on the ribs and continue smoking for another 30-45 minutes or until the ribs are cooked through, and the sauce is caramelized.
Rest and Serve: Once the ribs are finished, take them off the smoker and let them rest for about 10-15 minutes before cutting and serving.

It’s important to note that the cooking time can vary depending on the type of meat and the desired level of doneness.

It’s also important to check the water and wood chip levels regularly to maintain a consistent temperature and smoke level in the smoker. A meat thermometer is recommended to check for doneness before taking off from the smoker.

It’s also recommended to check the manufacturer’s instructions for the smoker you are using, as different models may have slightly different recommendations.

The difference between baby back ribs and spare ribs

Baby back ribs and spare ribs are both cuts of pork ribs, but they come from different parts of the pig’s rib cage and have distinct differences in taste, texture, and cooking methods. Here are some key differences between the two:

Location on the pig: Baby back ribs come from the top of the rib cage, near the spine, while spare ribs come from the lower portion of the rib cage.
Meat and fat content: Baby back ribs are leaner and more tender than spare ribs. They have a higher meat-to-fat ratio, which makes them less fatty and more suitable for faster cooking methods such as grilling or broiling. Spareribs have a higher fat content, which makes them more flavorful, but they also require a longer cooking time to render the fat and achieve a tender texture.
Bone structure: Baby back ribs have a curved shape and are shorter than spare ribs, which are flatter and have a more rectangular shape.
Taste and flavor: Baby back ribs have a milder flavor than spare ribs, with a subtle sweetness and a slightly smoky taste. Spareribs have a stronger, more intense pork flavor and are often considered to be more flavorful than baby back ribs.
Cooking time: Baby back ribs are cooked faster than spare ribs; they take around 2-3 hours, while spare ribs can take up to 5 hours to cook.
Popularity: Baby back ribs are more popular and seen more often in restaurants and supermarkets than spare ribs.

In general, baby back ribs are more versatile and easier to cook, while spare ribs are more flavorful and best suited for slow-cooking methods such as smoking or braising. Ultimately, the choice between the two types of ribs will depend on personal preference, as both have their own unique qualities and benefits.

How to make fall-off-the-bone tender ribs

There are several methods for making fall-off-the-bone tender ribs, but one popular method is to first coat the ribs with a dry rub or marinade, then slow-cook them in a liquid until the meat is tender.

Here is an example method for making fall-off-the-bone tender ribs:

In a small bowl, mix together your dry rub ingredients (such as brown sugar, paprika, salt, pepper, cumin, and garlic powder)
Rub the dry rub all over the ribs, making sure to evenly coat both sides.
Preheat your oven to 300°F (150°C).
Place the ribs in a baking dish and add enough liquid (such as apple juice, beer, or chicken broth) to come about 1/4 of the way up the sides of the ribs.
Cover the baking dish tightly with foil.
Bake the ribs in the oven for about 2 1/2 to 3 hours, or until the meat is very tender and the bones begin to pull away from the meat.

Suppose you’d like to finish the ribs on the grill for that smoky flavor. After slow cooking, remove them from the oven, let them cool for a bit, and baste them with your favorite BBQ sauce; then grill them on medium heat for 3-5 minutes per side.

You can also use a slow cooker or Instant Pot, which will take less time.

Note: Cooking times may vary depending on the size and thickness of your ribs, so check them often and use a meat thermometer to ensure they reach an internal temperature of at least 145°F (63°C).

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How to cut ribs for easy serving

Cutting ribs for easy serving is relatively simple and straightforward. Here is one method for doing so:

Place the cooked and cooled rack of ribs on a cutting board, bone-side up.
Locate the small, white line of cartilage, called the sternum, that runs down the center of the bones.
Use a sharp knife to make a small cut in the center of the rack of ribs along the sternum.
Gently pull the meat away from one side of the rack, starting from the cut you just made.
Cut through the bones along the natural separation between the bones and the meat.
Repeat steps 3 through 5 on the other side of the rack.

This way of cutting the ribs, you get a very easy-to-pick-up portion, and also, it will be easy to see which bones are exposed and which are not, making the serving process much more elegant.

Alternatively, you can cut the slab of rib in half or individual ribs by cutting between each bone. Always use a sharp knife or meat shears and make sure the meat is cooled, or it may be difficult to cut through the meat without tearing it.

The best wood for smoking ribs

Different types of wood can be used for smoking ribs to impart different flavors and aromas. Here are a few popular options for smoking ribs and a brief explanation of their characteristics:

Oak: Oak is a dense, heavy wood that burns slowly and produces a mild, smoky flavor. It pairs well with beef and pork and is widely available.
Mesquite: Mesquite is a strong, pungent wood that burns hot and fast. It imparts a strong, robust flavor to meats and is commonly used for beef, poultry, and game.
Pecan: Pecan has a sweeter, milder flavor than mesquite and is also a good choice for poultry and pork.
Maple: Maple wood gives a subtle sweet flavor to meats, and it’s also a great choice for smoking pork, poultry, and fish.
Apple: Applewood is another fruity and sweet wood that goes well with pork and poultry. Its mild smoky flavor makes it a favorite among pitmasters.
Cherry: Cherry wood is another sweet, fruity wood that imparts a subtle, slightly tart flavor to meats. It is commonly used for smoking pork, poultry, and game.
Hickory: Hickory is a strong, heavy wood that burns slowly and produces a strong, smoky flavor. It is commonly used for smoking pork, bacon, and beef.

It’s important to note that you should always use wood from a reputable source, as wood from non-food trees can contain toxins that can be dangerous when ingested. Additionally, some woods should be used sparingly, like mesquite, for example, as its strong taste can overwhelm your ribs if too much is used.

How to store leftover ribs

There are a few ways to store leftover ribs to ensure that they remain safe to eat and retain their flavor and texture. Here are a few options:

Refrigeration: The most common way to store leftover ribs is to refrigerate them as soon as possible after eating. They should be placed in an airtight container or wrapped tightly with aluminum foil or plastic wrap. They will keep for 3-4 days in the refrigerator.
Freezing: If you aren’t eating the leftovers within the next few days, you can freeze them for longer storage. Place the ribs in an airtight freezer container or wrap them tightly with aluminum foil or plastic wrap. They will keep for 2-3 months in the freezer.
Reheating: When you’re ready to eat the leftovers, you can reheat the ribs in the oven, on the grill, or in a skillet on the stovetop. You can also reheat them in the microwave, but be aware that the texture may be compromised. If reheating in the oven, bring them to an internal temperature of 165 F before consuming.

It’s also a good idea to divide the ribs into single-serving portions before freezing so that you can thaw only as many as you plan to eat. It’s important to note that you should never leave cooked ribs at room temperature for more than 2 hours.

How to reheat ribs without drying them out

Reheating ribs can be a bit tricky, as they can easily dry out and lose their tender, juicy texture. Here are a few tips for reheating ribs to help prevent them from drying out:

Use a moisture-rich method: One way to prevent the ribs from drying out is to reheat them in a moisture-rich environment. This can be done by wrapping the ribs in foil and reheating them in the oven or on the grill or by reheating them in a sauce or broth.
Add moisture to the ribs: Before reheating, you can also brush the ribs with a bit of barbecue sauce, marinade, or other liquid to help keep them moist.
Avoid high heat: It’s important to reheat the ribs slowly, over low to medium heat, rather than at high temperatures. This will help prevent the meat from drying out and help to keep it tender.
Use a thermometer: Use a thermometer to ensure that the ribs reach the proper internal temperature (165F) before consuming.
Reheat in the oven: This method works great when you want to reheat a large number of ribs. Preheat your oven to 300F and place the ribs in a baking dish covered with foil. The trapped steam will help keep the ribs moist. This method will take around 20 to 25 minutes.
Reheat on the grill: This method is great when you want to reheat a small number of ribs. Heat the grill to low heat, and place the ribs on the grill. Brush the ribs with a bit of BBQ sauce before grilling for added flavor and moisture. Grill for about 5 minutes per side or until heated through.

The key to reheating ribs without drying them out is to reheat them slowly and over low heat and to keep them moist while they are reheating.

How to make ribs in the oven

Cooking ribs in the oven is a simple and easy way to make fall-off-the-bone tender ribs without using a grill or smoker.

Here is a basic method for making ribs in the oven:

Preheat your oven to 250°F (120°C).
In a small bowl, mix together your dry-rub ingredients (such as brown sugar, paprika, salt, pepper, cumin, and garlic powder).
Rub the dry rub all over the ribs, making sure to evenly coat both sides.
Place the ribs in a baking dish, bone-side down.
Add liquid such as apple juice, beer, or chicken broth to the baking dish, enough to come about 1/4 of the way up the sides of the ribs.
Cover the baking dish tightly with foil.
Bake the ribs in the oven for about 3 hours or until the meat is very tender and the bones begin to pull away from the meat.
If desired, finish the ribs on the grill for a smoky flavor. Remove them from the oven, let them cool for a bit, baste them with your favorite BBQ sauce, and grill them on medium heat for 3-5 minutes per side.
Serve and enjoy.

Remember that cooking times may vary depending on the size and thickness of your ribs, so check them often and use a meat thermometer to ensure they reach an internal temperature of at least 145°F (63°C) before consuming.

You can also use a slow cooker or Instant Pot as well; just make sure to adjust the cooking time accordingly. As with any cooking method, it’s always best to use a meat thermometer to check the internal temperature to ensure that the ribs are cooked through and safe to eat.

How to make ribs in a slow cooker

Cooking ribs in a slow cooker is a convenient and easy way to make fall-off-the-bone tender ribs without using a grill or oven.

Here is a basic method for making ribs in a slow cooker:

In a small bowl, mix together your dry-rub ingredients (such as brown sugar, paprika, salt, pepper, cumin, and garlic powder).
Rub the dry rub all over the ribs, making sure to evenly coat both sides.
Place the ribs in your slow cooker.
Add a liquid such as an apple juice, beer, chicken broth, or tomato sauce to the slow cooker. You can also add vegetables such as onions and garlic or spices such as bay leaves and rosemary.
Cover the slow cooker and set it on low heat.
Cook the ribs for 6-8 hours, or until the meat is very tender and the bones begin to pull away from the meat.
If desired, finish the ribs on the grill for a smoky flavor. Remove them from the slow cooker, let them cool for a bit, baste them with your favorite BBQ sauce, and grill them on medium heat for 3-5 minutes per side.
Serve and enjoy.

Conclusion

Ribs are a delicious and popular dish that can be cooked in a variety of ways, from grilling and smoking to baking and slow cooking. To round out a meal of ribs and make it complete, it’s important to serve them with a variety of sides that complement their rich, savory flavor. Some popular options of sides for ribs are discussed on this page above.