Need a good side dish to ribs for a potluck

[Big Country]

So, one of my mangers is making ribs for a putluck on Halloween. He say they will be slightly spicy... not overpowering.

 

Constraints are that we only have one small microwave for heating anything and we are not allowed to bring in crockpots, etc.

 

So, I had planned on doing mashed sweet potatoes to go with the halloween theme, but not sure if I would be able to reheat them properly to make it a good option.

 

So, while I may still go that route, any ideas out there for a side dish that would accompany slightly spicy baby back ribs that ideally won't require reheating and could be transported relatively easy?

 

My other out is that I may just do a dessert.

[detlef]

For starters, mashed potatoes do hold their heat pretty well so if it is possible to heat them up at your place and they don't need to sit forever, you could still be fine. Just put them in a covered casserole and wrap it up in a table cloth to insulate it.

 

Of course, there's always potato salad or cole slaw. Those are classics with ribs.

 

You could make a salad of blanched green beans with slivered almonds, grated parm and a balsamic vinaigrette (3 parts olive oil, 1 part vin, plenty of salt, a little ground pepper).

[Bier Meister]

things that come to mind:

a variation of cornbread

maque choux

an asian slaw (a variation of rice wine vinegar/sugar dressing)

variation on baked beans

[Jimmy Neutron]

cole slaw.

 

It offers a creamy, slightly sweet (depending on recipe) and strong texture - all contrast/compliment the ribs nicely.

[fingfootball]

1 head cauliflower

1 head broccoli

1 lb. bacon, fried and crumbled

1 bag frozen peas

1/3 c. sugar

1 c. mayonnaise

1/4 c. vinegar

 

Directions

Cook bacon over medium-high heat until lightly browned - crumble bacon. Chop the florets only from the cauliflower and broccoli into small bite-size pieces.

In a medium sized salad bowl, l mix the broccoli, cauliflower, bacon and peas.

Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Mix together with cauliflower, broccoli, peas and bacon, refrigerate for a couple of hours or overnight before serving.

Salt and pepper to taste, if needed/desired.

 

ETA: I like to just refrige for only a couple of hours. It's still good if you leave it in the fridge overnight but it loses its crispness a little.

Edited October 27, 2008 by fingfootball

[Zooty]

One thing that you can never go wrong with

 

 

 

 

Bacon!

[fingfootball]

I posted this awhile back. This could go over good if there is not alot of dessert dishes.

 

http://forums.thehuddle.com/index.php?showtopic=253137

[HowboutthemCowboys]

1 head cauliflower

1 head broccoli

1 lb. bacon, fried and crumbled

1 bag frozen peas

1/3 c. sugar

1 c. mayonnaise

1/4 c. vinegar

 

Directions

Cook bacon over medium-high heat until lightly browned - crumble bacon. Chop the florets only from the cauliflower and broccoli into small bite-size pieces.

In a medium sized salad bowl, l mix the broccoli, cauliflower, bacon and peas.

Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Mix together with cauliflower, broccoli, peas and bacon, refrigerate for a couple of hours or overnight before serving.

Salt and pepper to taste, if needed/desired.

 

ETA: I like to just refrige for only a couple of hours. It's still good if you leave it in the fridge overnight but it loses its crispness a little.

my wife makes a variation of this without the peas, also she adds diced red onion and shredded cheddar. Very good.

[policyvote]

RIBS!

 

For a third course, I like bacony baked beans. Also consider cornbread or a ceasar salad.

 

Peace

policy

[Kid Cid]

You can always go southern classic and do a Mac N Cheese.

[WashingtonD]

My absolute favorite rib side dish...barbecued baked beans...great recipe below, I've done this 4 hours in advance before and just wrapped with foil and it holds its heat absolutely fine.

 

 

4 ounces bacon (4 slices), chopped

1 onion , minced

4 cloves garlic , minced

1 pound dried small white beans (2 cups), rinsed

8 cups water

1 cup strong coffee (black)

1/2 cup barbecue sauce , plus extra for seasoning

1/4 cup packed dark brown sugar

4 1/2 teaspoons brown mustard (prepared)

1 tablespoon mild molasses

hot pepper sauce (such as Tabasco)

Table salt and ground black pepper

Instructions

 

1.

 

1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion is softened, about 5 minutes.

2.

 

2. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, 1/2 teaspoon Tabasco, and 1 1/4 teaspoons salt. Bring to a boil, scraping up any browned bits. Cover and transfer to the oven. Bake, stirring every hour, until the beans are tender, about 4 hours.

3.

 

3. Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste.

 

 

Have fun!

WashD

[Chief Dick]

I didn't realize you had to serve sides.

 

Learn something new every day.