Tasty Side Dishes to Pair with Barbequed Ribs

Based in Corvallis, Oregon, Cody Gotchall is studying accounting online and working toward a transfer degree in business. Cody Gotchall has been a dedicated volunteer in his community over the past several years and enjoys playing cribbage, watching baseball, and eating barbequed pork ribs.

Barbequed pork ribs are a popular food that combines well with a variety of other dishes. Below are some of the tastiest side dishes to consider serving alongside any type of ribs.

Herbed Potato Salad is an ideal dish to help counter the richness of barbecued ribs. A tangy dressing such as shallot-and-Dijon vinaigrette featuring herbs including parsley, dill, and tarragon mixed with soft-cooked potatoes provides a refreshing contrast of flavor to ribs. Another dish bursting with fresh ingredients is easy corn and tomato coleslaw. This dish is comprised of cherry tomatoes, tomatillos, fresh corn, green cabbage, and a sprinkling of cilantro.

Cooked dishes that combine well with ribs include mac and cheese made creamy-style or sprinkled with panko breadcrumbs for a crunchy texture, and cheese grits baked into a casserole dish. Cheese grits are made using quick-cooking grits, milk, hot sauce, sharp cheddar, and eggs.

Tips for Barbecuing Great Pork Ribs

Cody Gotchall studies at Linn-Benton Community College, which is located in Albany, Oregon. One of Cody Gotchall’s favorite foods is barbecued pork ribs.

When grilling barbecued pork ribs, the first step is to select a high-quality cut of meat. Experts recommend spare ribs or baby back ribs, preferably of a heritage breed. These tend to be juicy and flavorful, unlike supermarket specimens bred for leanness.

Some choose to remove the membrane that grows on the ribs, but keeping it on will help the cut to stay moist. Applying a yellow mustard rub and leaving it to sit in the refrigerator for one to 24 hours helps tenderize the meat and retain the flavor of the dry rub mixture. 

You can buy a pre-made dry rub, though many people prefer to make their own because you can choose the spices that you want to taste. Many find that paprika adds not only color, but flavor, and sugar creates a caramelization that enhances the final effect.

The cooking should take place over low heat. Approximately 10 to 15 minutes before the ribs are ready, you should add any sauce. Adding sauce too early can cause ribs to blacken and prevent full cooking of the ribs.

Ribs are done when their internal temperature reaches 145 degrees Fahrenheit, according to the United States Department of Agriculture. Some cooks, however, prefer to follow visual cues, such as the meat pulling away from the bone by no more than an inch or the bending of the slab when you lift it with a pair of tongs.

Three Tips for Barbecuing Pork Ribs

An alumnus of Crescent Valley High School in Corvallis, Oregon, Cody Gotchall now studies at Linn-Benton Community College. School aside, Cody Gotchall says barbecued pork ribs are his favorite food.

Sure, you might love eating ribs, but learning how to barbecue them yourself ensures you can enjoy this tasty treat whenever you want. These three tips will help you barbecue your best rack of ribs yet.

1. Remove the membrane. The underside of your slab of ribs is coated in a membrane of silver-colored skin. Removing this membrane before cooking will not only improve the flavor of your ribs, but it will also make the meat tenderer.

2. Use a dry rub. During the cooking process, your dry rub will mix with the burning fat of your rib meat to form a tasty crust that provides both flavor and a satisfying crunch. While it is okay to use sugar in your dry rub, avoid using too much. Sugar burns quickly, and using too much will leave you with a charred and bitter outer layer.

3. Pre-cooking your ribs. Pre-cook your ribs to make the meat tenderer. Simply put them in a pot of boiling water with a bit of apple cider vinegar. Once the meat starts to get tender, carefully remove the ribs and prepare them for grilling.