You know that moment when your pulled pork or chicken is perfectly tender, but you’re staring at a plain plate? Yeah, we’ve been there. That’s why I’m sharing my top ten must-have sides—from tangy coleslaw to creamy mac and cheese—that’ll turn your BBQ into a feast. Ready to level up? Let’s dive in!
Classic Coleslaw
Kick off your summer barbecue with a classic coleslaw that's crisp, tangy, and the perfect companion for pulled pork sandwiches. This no-cook side dish comes together in minutes and delivers a refreshing crunch.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Slaw
- 1 small head green cabbage (about 1 1/2 pounds), cored and thinly shredded
- 2 medium carrots, peeled and shredded
- 1/4 cup thinly sliced red onion
Instructions
- In a large bowl, combine the shredded cabbage, shredded carrots, and sliced red onion. Toss gently to mix.
- In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth and well blended.
- Pour the dressing over the cabbage mixture. Use a rubber spatula or tongs to toss until every shred is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly while staying crunchy.
- Before serving, give the coleslaw a final stir and taste. Adjust seasoning with a pinch more salt or a splash of vinegar if desired.
Once you've let it chill, the coleslaw is ready to serve. It offers a refreshing crunch and a tangy kick that cuts through the richness of pulled pork. You can also pile it on top of hot dogs or enjoy it as a light, crisp side all on its own.
Spicy Pickled Jalapeños
Perfect for adding a kick to any meal, these spicy pickled jalapeños are a staple in my kitchen. With a zesty, vinegary punch and fiery heat, they're the ultimate companion to chicken dishes or anything that needs a pick-me-up.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the jalapeños
- 1 pound fresh jalapeños (about 10-12 medium)
- 1 tablespoon kosher salt
For the brine
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 4 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1/2 teaspoon cumin seeds
Instructions
- Put on disposable gloves to protect your hands from the jalapeño oils. Wash the jalapeños thoroughly under cold water, then pat them dry with a clean towel.
- Using a sharp knife or a mandoline slicer set to 1/8-inch thickness, slice each jalapeño into uniform rings. Remove the stems and discard. Tip: For less heat, remove the seeds and white membranes with a small spoon.
- Place the sliced jalapeños in a colander, sprinkle with the 1 tablespoon kosher salt, and toss gently. Let them sit for 15 minutes to draw out excess moisture. This step keeps the pickles crunchy.
- While the jalapeños rest, prepare the brine. In a medium saucepan, combine the white vinegar, water, sugar, smashed garlic cloves, black peppercorns, and cumin seeds. Stir briefly.
- Bring the brine to a rolling boil over high heat, stirring occasionally to ensure the sugar and salt dissolve completely. Once boiling, remove the saucepan from the heat.
- Rinse the salted jalapeño rings under cool running water to remove the salt, then drain well. Pack the rings tightly into a clean 1-pint glass jar, leaving about 1/2 inch headspace.
- Pour the hot brine over the jalapeños in the jar, making sure all rings are submerged. Tap the jar gently on the counter to release any air bubbles. Tip: Use a chopstick to poke down any floating pieces.
- Let the jar cool to room temperature on the counter, about 1 hour. You'll see the brine turn slightly cloudy – that's normal. Once cool, screw on the lid and refrigerate for at least 24 hours before using for the best flavor. Tip: The pickles will keep in the refrigerator for up to 1 month.
Vibrant and crunchy, these pickled jalapeños deliver a tangy heat that elevates tacos, sandwiches, or even Bloody Marys. They'll keep in the fridge for up to a month, so you can enjoy the spicy kick anytime you need it.
Cornbread Muffins
Really, nothing beats the aroma of freshly baked cornbread muffins wafting from the oven. These sweet, buttery gems are the perfect companion to a plate of BBQ pulled pork, balancing smoky heat with tender sweetness.
Serving: 12 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, milk, and eggs until smooth.
- Pour the wet mixture into the dry mixture and stir with a spatula until just combined. A few small lumps are fine — overmixing will make the muffins dense.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 15 minutes, rotating the pan halfway through for even browning, until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. For an extra touch, brush the tops with a little melted butter while still warm for a glossy finish.
Each muffin boasts a tender crumb with a sweet, buttery flavor that complements the smokiness of pulled pork beautifully. Enjoy them warm with a pat of butter or crumbled over a bowl of chili for a delightful twist.
BBQ Baked Beans
Often overlooked as a side dish, BBQ baked beans are the unsung hero of any summer cookout, offering sweet, smoky, and savory notes in every bite. Today, I'm going to walk you through a foolproof method for making them from scratch using canned beans to save time without sacrificing flavor.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 1 minutes
Ingredients
Aromatics
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
Sauce
- 1/2 cup ketchup
- 1/4 cup molasses
- 3 tablespoons brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
Beans
- 2 cans (15 oz each) great northern beans, drained and rinsed
Instructions
- Preheat your oven to 325°F.
- In a large oven-safe Dutch oven or heavy skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. For best results, refrain from stirring too often so the bacon renders fully.
- Using a slotted spoon, transfer the cooked bacon to a plate, leaving about 2 tablespoons of drippings in the pan.
- Add the diced onion to the drippings and cook, stirring occasionally, until softened about 4 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Be careful not to let it brown, which can cause bitterness.
- In a medium bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, smoked paprika, chili powder, salt, black pepper, and water until smooth.
- Add the drained beans and reserved bacon to the pan with the onions and garlic.
- Pour the sauce over the bean mixture and stir gently to combine.
- Place the pan over medium heat and bring the mixture to a simmer. Once simmering, remove from heat.
- Cover the pan with a lid or foil and transfer to the preheated oven. Bake for 1 hour 15 minutes, stirring halfway through to ensure even cooking and prevent sticking.
- Remove the cover and continue baking for an additional 15 minutes, which will thicken the sauce to a syrupy consistency.
- Let the beans rest for 5 minutes before serving to allow the flavors to meld.
Just picture these beans alongside grilled chicken or piled onto a bun topped with coleslaw. The thick, syrupy sauce clings to each bean, while smoky bacon adds a satisfying crunch, making every bite a balanced harmony of sweet, tangy, and savory.
Garlic Mashed Potatoes
Before we dive into the creamy garlic mashed potatoes that pair perfectly with pulled pork, let me guide you through each step so you get a velvety, rich result every time.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Potatoes
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1 tbsp kosher salt (for boiling water)
For the Garlic Infusion
- 6 cloves garlic, peeled and smashed
- 1/2 cup heavy cream
For the Creamy Finish
- 4 tbsp unsalted butter, softened
- 1/4 cup whole milk
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
- While potatoes cook, in a small saucepan, combine the cream and smashed garlic cloves. Heat over medium-low until just simmering, then remove from heat and let steep for 10 minutes. (Tip: Do not boil the cream or it may curdle; steeping mellows the garlic.)
- Drain the potatoes well and return to the pot. Place over low heat for 1-2 minutes to dry excess moisture, shaking occasionally. (Tip: Drying the potatoes ensures they absorb more butter and cream for a fluffier texture.)
- Remove from heat. Add the softened butter and use a potato ricer or masher to mash until smooth. (Tip: A ricer gives the smoothest texture; avoid over-mashing to prevent a gluey consistency.)
- Strain the garlic cream through a fine-mesh sieve into the potatoes, discarding garlic solids. Add the milk, 1/2 tsp salt, and 1/2 tsp pepper. Stir with a spatula until fully incorporated. (Tip: Warm the milk slightly before adding to keep the potatoes hot.)
- Taste and adjust seasoning if needed, but we've measured precisely for a balanced flavor. Serve immediately, garnished with a crack of black pepper.
Between the fluffy interior and the rich garlic finish, these mashed potatoes are a dream alongside pulled pork or any hearty meat. You can also swirl in some chopped chives for color or bake them with a breadcrumb topping for a crispy contrast.
Classic Potato Salad
Start with the perfect base for any backyard barbecue: a creamy, tangy potato salad that's simple to make yet full of flavor. This classic recipe delivers a chilled, creamy salad with balanced flavors that pairs perfectly with grilled meats.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Potatoes
- 2 lbs russet potatoes
- 1 tbsp salt (for boiling)
For the Eggs
- 4 large eggs
For the Dressing
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 2 tbsp sweet relish
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
For the Salad
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp salt. Bring to a boil over high heat, then reduce to medium-low and simmer until fork-tender, about 15–20 minutes. Tip: Starting with cold water ensures even cooking from the outside in.
- Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let stand for exactly 10 minutes. Transfer the eggs to an ice water bath to cool completely.
- Drain the potatoes and let them cool slightly until safe to handle. Peel the potatoes while they are still warm—the skins will slide off easily—then cut into 1-inch cubes.
- Peel the hard-boiled eggs and chop them into small pieces.
- In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet relish, 1/2 tsp salt, black pepper, and paprika until smooth and well combined.
- Add the cubed potatoes, chopped eggs, diced celery, and diced red onion to the dressing. Gently fold with a rubber spatula until everything is evenly coated. Be careful not to mash the potatoes.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. Tip: For the best results, refrigerate overnight—the salad becomes even more flavorful.
- Before serving, give the potato salad a gentle stir. Taste and adjust seasoning with additional salt or pepper if needed. Serve chilled.
Let the salad chill for at least an hour—this step is crucial for the flavors to come together beautifully. The creamy dressing coats each tender potato cube, while the crunchy celery and tangy relish add delightful contrast. Serve alongside burgers, ribs, or grilled chicken for a classic cookout side dish.
Mango Salsa
Once you learn how to make a fresh mango salsa, you'll have a go-to topping for grilled chicken, fish, or even tacos. This recipe combines sweet mango with crisp veggies and a zesty lime kick.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salsa base
- 2 ripe but firm mangoes, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 cup finely diced red onion
For seasoning
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Instructions
- Start by dicing the mangoes into 1/4-inch cubes. Tip: Choose mangoes that yield slightly to pressure but are not mushy. Use a sharp knife to slice off the cheeks, then score and scoop out the cubes.
- Dice the red bell pepper and red onion into similar-sized pieces for a uniform salsa.
- Mince the jalapeño. Tip: For less heat, remove the seeds and white membranes before mincing.
- Chop the cilantro leaves finely.
- In a medium bowl, combine the mango, bell pepper, onion, jalapeño, and cilantro.
- Add the fresh lime juice and salt. Stir gently to combine.
- Let the salsa sit for at least 10 minutes before serving. Tip: Allowing it to rest helps the flavors meld and the salt draws out some juice, creating a light syrup.
- Taste and adjust lime or salt if needed.
Crisp and juicy, this mango salsa balances sweet, tangy, and a hint of heat. Spoon it over grilled chicken breasts, serve alongside fish tacos, or enjoy with tortilla chips for a refreshing snack.
Grilled Corn on the Cob
Every summer BBQ is incomplete without the sweet, charred flavor of perfectly grilled corn on the cob. This simple method ensures each kernel is juicy with a smoky char. Follow these steps to achieve that crave-worthy side dish.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the butter baste
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the corn
- 4 ears of corn, husked and silks removed
- 1 tablespoon olive oil
Instructions
- Preheat your grill to medium-high heat, around 400°F.
- In a small bowl, mix softened butter, salt, and pepper until well combined. Set aside.
- Brush each ear of corn with olive oil, coating evenly.
- Place the corn directly on the grill grates. Cook for 10-12 minutes, turning every 2-3 minutes, until charred in spots and kernels are tender. Tip: Turning frequently prevents burning and ensures even char.
- Remove corn from grill and immediately brush with the seasoned butter. Tip: Applying butter while corn is hot helps it melt into the kernels.
- Serve hot. Tip: For extra flavor, squeeze fresh lime juice over the corn before serving.
Zest up your BBQ with this classic side. The sweet kernels contrast beautifully with the smoky char, and the butter adds richness. For a twist, sprinkle with chili powder and lime juice before serving.
Sweet and Spicy BBQ Sauce
Here's a homemade sweet and spicy BBQ sauce that perfectly balances the two flavors, ideal for elevating your pulled pork. This methodical recipe guides you through each step to create a thick, glossy sauce with just the right kick.
Serving: 8 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Sauce
- 1 cup ketchup
- 1/2 cup packed light brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons molasses
- 1 tablespoon hot sauce (such as Sriracha)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Combine all ingredients in a medium saucepan: ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, molasses, hot sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well with a whisk to ensure no lumps.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. This usually takes about 5-7 minutes. Tip: Do not let it boil vigorously, as the sugars can burn.
- Once simmering, reduce the heat to low and let the sauce cook for 15-20 minutes, stirring occasionally. The sauce will thicken and the flavors will meld. Tip: The sauce is done when it coats the back of a spoon and the foam subsides.
- Remove from heat and let the sauce cool completely. It will continue to thicken as it cools. Tip: For a smoother texture, you can blend the cooled sauce with an immersion blender.
- Transfer to an airtight jar. Refrigerate for up to 2 weeks. Use as a glaze or dipping sauce for pulled pork.
Pair this sauce with slow-cooked pulled pork for a mouthwatering combination. The sticky, caramelized finish will have everyone asking for the recipe. Drizzle over sliders or use as a dip for crispy fries.
Cucumber Dill Salad
Just imagine cooling off with a crisp, tangy cucumber dill salad alongside your smoky BBQ ribs. This recipe is my go-to for summer gatherings because it's light, refreshing, and incredibly easy to prepare. The key is salting the cucumbers to remove excess water—a simple step that makes all the difference between a watery salad and one with perfect crunch.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad
- 2 large English cucumbers (about 1 lb)
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh dill, chopped
For the dressing
- 1/2 cup sour cream
- 2 tablespoons white wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper
Instructions
- Peel the cucumbers and thinly slice them using a mandoline or sharp knife.
- Place the cucumber slices in a colander, sprinkle with 1/2 teaspoon salt, and toss. Let stand for 10 minutes to draw out excess moisture. Meanwhile, thinly slice the red onion.
- After 10 minutes, gently squeeze the cucumber slices to remove any remaining liquid, then pat dry with paper towels. (Tip: Don't skip this step—it prevents a watery salad.)
- In a small bowl, whisk together the sour cream, white wine vinegar, sugar, and black pepper until smooth. (Tip: For a tangier dressing, add an extra teaspoon of vinegar.)
- In a large bowl, combine the cucumbers, red onion, and fresh dill. Pour the dressing over and toss gently to coat. (Tip: Chill the salad for at least 30 minutes before serving to allow flavors to meld.)
- Taste and adjust seasoning with additional salt and pepper if needed. Serve cold.
Light and creamy, this cucumber dill salad offers a cool, tangy contrast to rich BBQ meats. For a dairy-free version, substitute sour cream with coconut yogurt. Enjoy it as a side or even as a topping for grilled burgers.
Conclusion
From zesty slaws to buttery buns, these recipes are the perfect partners for your BBQ. I hope you give them a try—they’ll take your pulled pork or chicken to the next level! Drop a comment with your fave and save this roundup on Pinterest. Happy cooking! 🍖
