# Menu Help Please **URL:** \ **Category:** Cafe Society\ **Created:** [May 3, 2011, 3:43pm UTC](https://boards.straightdope.com/t/menu-help-please/580580 "2011-05-03T15:43:46Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![SanDiegoTim](https://avatars.discourse-cdn.com/v4/letter/s/85e7bf/32.png) [@SanDiegoTim](https://boards.straightdope.com/u/SanDiegoTim)\ **Post date:** [May 3, 2011, 3:43pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/1 "2011-05-03T15:43:46Z")
For starters, I’m not a cook. That said, I’m getting together with a friend Saturday evening to prepare dinner for our wives. We’ll be Bar B Qing pork ribs. I’d appreciate a few suggestions as to what side dishes and what kind of salad to serve with them. I’d like to serve something unique, if nothing else to show our wives we’re capable of preparing a good meal. Thanks. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [May 3, 2011, 4:12pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/2 "2011-05-03T16:12:45Z")
Beans and potato salad are traditional side for BBQ. A [quinoa](http://www.foodnetwork.com/recipes/sandra-lee/quinoa-salad-recipe/index.html)or [couscous](http://allrecipes.com//Recipe/black-bean-and-couscous-salad/Detail.aspx)salad, not so much. Still delicious! As long as you have a grill going, you could grill corn on the cob, kebabs of peppers and onions, slices of zucchini, etc. You can even grill dessert! (Slices of peaches or pineapple grill well - just leave 'em long enough to get char lines.) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 3, 2011, 4:16pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/3 "2011-05-03T16:16:50Z")
[Here’s](http://www.foodnetwork.com/recipes/alton-brown/vanilla-lime-pineapple-skewers-recipe/index.html) your dessert. Seconding the couscous. If you aren’t going to go traditional, the sky’s the limit. personally, I’d stick with macaroni salad and grilled corn with ribs. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 3, 2011, 4:17pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/4 "2011-05-03T16:17:56Z")
Don’t worry about unique. Worry about what will taste good. Cole slaw tastes great, and it’s good to make ahead of time and put in the fridge to chill. Beans and potato salad, as mentioned above, are also traditional. You can make the potato salad ahead of time, and you can put the beans in a slow cooker. Don’t forget to start them soaking the night before. Or just open up a couple of cans of pork’n’beans and throw in some mustard and BBQ sauce and heat them up. ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [May 3, 2011, 4:58pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/5 "2011-05-03T16:58:06Z")
I like the couscous idea - but I love a good, tangy coleslaw (none of that creamy crap). I wonder if there’s a couscous recipe with a bit of vinegar and cabbage… Question: When you say “BBQing pork ribs” do you mean smoking them or grilling them? If you’re grilling, you won’t have much room on the grill to do any sides like vegetable kabobs and the like - so you’ll want pre-made sides. Maybe a [corn casserole](http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html) or [hash brown casserole](http://blog.christyscreations.com/cheesy-potato-casserole/). ---
**Author:** ![Lukeinva](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lukeinva/32/17872_2.png) [@Lukeinva](https://boards.straightdope.com/u/Lukeinva)\ **Post date:** [May 3, 2011, 5:07pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/6 "2011-05-03T17:07:20Z")
Ribs have a strong flavor especially if you use a rub and you put cayenne in your rub, personally I recommend cayenne and some brown sugar (which will make them a bit sweet and sticky). Ribs are fatty, too, so side dishes have to stand up to the bold flavors. In addition to what was mentioned above… other possible choices are cast iron corn bread with whole corn kernels mixed in the batter and jalapeno slices placed on top before cooking. If your grill has enough room put the pot of baked beans (Bush is best) over the fire so that it adopts some of the smokiness, and if you still have room chop some apples and pears in pot and cook them over the fire, too. Sam Adams or St. Pauli girl or Stella to wash it down. ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [May 3, 2011, 5:12pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/7 "2011-05-03T17:12:40Z")
> [@lukeinva](#): > > the pot of baked beans (Bush is best) I’ve found that [Ranch Style Beans](http://www.crossroads-market.com/hard-to-find-grocer/Ranch-Style-Beans/productinfo/HFSO129/) to be the absolute best I’ve ever had out of a can. They really get away from that sickly-sweet fake HFCS molasses taste, and go with the flavor the beans and cumin. They may be hard to find, but here in Indiana they’re in all the stores. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 3, 2011, 5:19pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/8 "2011-05-03T17:19:45Z")
Slaw is always good with barbecue. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 3, 2011, 5:22pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/9 "2011-05-03T17:22:29Z")
> [@Munch](#): > > I’ve found that [Ranch Style Beans](http://www.crossroads-market.com/hard-to-find-grocer/Ranch-Style-Beans/productinfo/HFSO129/) to be the absolute best I’ve ever had out of a can. They really get away from that sickly-sweet fake HFCS molasses taste, and go with the flavor the beans and cumin. They may be hard to find, but here in Indiana they’re in all the stores. I HATE Ranch Style Beans. I’ve found that most people either love them or hate them. If I wanted to get away from the sweetened beans, I’d rather open up a can of just regular beans, if I didn’t make my own. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 3, 2011, 5:22pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/10 "2011-05-03T17:22:39Z")
> [@Munch](#): > > They may be hard to find, but here in Indiana they’re in all the stores. They are in every grocery out here. But they aren’t very impressive from a “Look at us, we can cook!” perspective. ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [May 3, 2011, 5:30pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/11 "2011-05-03T17:30:24Z")
> [@silenus](#): > > They are in every grocery out here. But they aren’t very impressive from a “Look at us, we can cook!” perspective. Absolutely true. I’d stay away from any beans-only recipe, unless they’re homemade. And if you’re aiming to impress anyone, there are far better options. ---
**Author:** ![slightly\_askew](https://avatars.discourse-cdn.com/v4/letter/s/d07c76/32.png) [@slightly\_askew](https://boards.straightdope.com/u/slightly_askew)\ **Post date:** [May 3, 2011, 5:55pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/12 "2011-05-03T17:55:40Z")
Fruit salad makes a nice counterpoint to ribs. It’s light and cool and refreshing. Negative: lots of cutting. Positive: no actual cooking. Just pick out what looks good at the grocery and start chopping (well, maybe wait until you get it home.) ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [May 3, 2011, 6:03pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/13 "2011-05-03T18:03:48Z")
These [spicy potatoes](http://boards.straightdope.com/sdmb/showpost.php?p=13737526&postcount=40)were good, and easy to make. Deannies puts a bowl of them on the every table instead of bread. Corn on the cob is good. You could wrap it in foil and cook it along with ribs. Whatever way you cook it add some corn oil to bring out the flavor and aroma. If you’re making slaw, add some thinly sliced or shredded bell peppers. The flavor blends well with the cabbage. And your slaw can be much better looking just by using red cabbage instead of green, which will just look white when you are done. Isn’t there a law that you have to serve Margeritas with ribs? I’ll have to check that out in GQ, but it’s a good idea anyway. ---
**Author:** ![Lukeinva](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lukeinva/32/17872_2.png) [@Lukeinva](https://boards.straightdope.com/u/Lukeinva)\ **Post date:** [May 3, 2011, 6:35pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/14 "2011-05-03T18:35:33Z")
Hmmm… my taste buds are not thriving at the the thought of potatoes with ribs. Onion rings, however, seems like that would be a good choice. There are myriad recipes for oven “fried” onion rings. ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [May 3, 2011, 6:42pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/15 "2011-05-03T18:42:06Z")
Try Googling _Texas caviar_. It’s a semi-spicy bean salad (cilantro can be added) with lots of fresh veggies (usually tomatoes, jalapenos, corn, onions, bell or red peppers, etc.) and tossed with an Italian dressing styled vinaigrette. It’s colorful, fresh tasting, can cut the flavor of the ribs if they’re slathered in a BBQ sauce, and takes no cooking. I’ve served it with flour tortillas or tortilla chips, and it’s always been a hit. ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [May 3, 2011, 6:43pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/16 "2011-05-03T18:43:10Z")
Shark Sandwich - my mom called that dish “garbage dip”. Soooo good. ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [May 3, 2011, 6:49pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/17 "2011-05-03T18:49:49Z")
> [@Munch](#): > > Shark Sandwich - my mom called that dish “garbage dip”. Soooo good. I’ve heard it called that too. I always double the batch, and eat it for as long as it lasts, which is usually about a week. It’s great to eat in front of the TV. ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [May 3, 2011, 6:55pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/18 "2011-05-03T18:55:21Z")
> [@slightly\_askew](#): > > Fruit salad makes a nice counterpoint to ribs. It’s light and cool and refreshing. Negative: lots of cutting. Positive: no actual cooking. Just pick out what looks good at the grocery and start chopping (well, maybe wait until you get it home.) I’ve found that adding a small chiffonade of mint into a fruit salad really adds a little _something_ that’s quite refreshing and tasty. > [@Shark\_Sandwich](#): > > Try Googling _Texas caviar_. It’s a semi-spicy bean salad (cilantro can be added) with lots of fresh veggies (usually tomatoes, jalapenos, corn, onions, bell or red peppers, etc.) and tossed with an Italian dressing styled vinaigrette. It’s colorful, fresh tasting, can cut the flavor of the ribs if they’re slathered in a BBQ sauce, and takes no cooking. I’ve served it with flour tortillas or tortilla chips, and it’s always been a hit. Similar to this, I love to make a fresh diced tomato/diced cucumber/minced red onion salad, all soaked in white vinegar with a small amount of olive oil and garlic. Its quite refreshing and tangy, a good counterpoint to the richness and smokiness of BBQ food. ETA: serve with a slotted spoon! ---
**Author:** ![llcoolbj77](https://avatars.discourse-cdn.com/v4/letter/l/eb9ed0/32.png) [@llcoolbj77](https://boards.straightdope.com/u/llcoolbj77)\ **Post date:** [May 3, 2011, 8:29pm UTC](https://boards.straightdope.com/t/menu-help-please/580580/19 "2011-05-03T20:29:14Z")
I always make a cucumber salad when we smoke ribs. Basically, it is sliced cucumbers (skinned and seeded), with red onions, in a vinagrette of your choice. My favorite is olive oil, lemon juice, a tsp. of sugar, salt and pepper (a little dill here goes great). We smoke ribs for thanksgiving in my family, so with that I also make a banging mac&cheese. I’d be happy to give you the recipe, but it does require some intermediate cooking skills. I think the Texas caviar recipe is great, but make your own dressing. It is so easy, and tastes way better. For a cup of awesome dressing, put 3/4 cup of olive oil, 1/4 cup of any vinegar you like, 1 tbs. of dijon mustard, a handfull of basil, a garlic clove or two, and salt&pepper in the food processor - whiz - best salad dressing ever. It is great on pasta salad! ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 4, 2011, 1:14am UTC](https://boards.straightdope.com/t/menu-help-please/580580/20 "2011-05-04T01:14:54Z")
When we use cucumbers, we wash them well, and then draw the tines of a fork down the sides. When we slice the cukes, they have a very pretty edge on them. For my cuke salad, it’s just sliced cukes with a lot of apple cider vinegar and a little olive oil, and whatever herbs happen to be around. I like dill, but oregano works as well. Let this salad sit in the fridge for at least an hour, so the cukes soak up the vinegar and herbs. You can add sliced tomatoes and onions, but the cukes are good by themselves. Also, this dish is handy if you have them in your garden. You can also use that same mix on sliced tomatoes, although I wouldn’t serve tomatoes with barbecue, because the sauce already has tomatoes in it. [Next page](https://boards.straightdope.com/t/menu-help-please/580580.md?page=2)