Rice Side Dish Recipes - Betty

Side Dishes for BBQ ribs

Want a delicious new twist to your grilled babyback ribs menu? That’s easy! We’ve searched the internet for the best side dishes, dessert and refreshing drink that will give you an awesome summer lunch barbecue! Check these dishes out!

Preheat your oven to 375 degrees Fahrenheit and grease an 8-inch square pan. Melt butter in a skillet and stir in some sugar. Add two eggs and beat them well. Add in your buttermilk, baking soda and stir until there are no more lumps. Add your cornmeal, flour and salt but this time, leave a few lumps to get a fluffy result. Pour this batter into the 8-inch pan that you greased and bake in the oven for 30 to 40 minutes. You’ll know it’s ready when you insert a toothpick into the bread and it comes out clean.

We all love a serving of fresh coleslaw with grilled baby back ribs. Simply mix a cup of sugar, a cup of apple cider vinegar, 2/3 cup canola oil, 2 1/4 teaspoons of dry mustard, 1 ½ teaspoons of coarse sea salt and 1 ¼ teaspoons of coarse black pepper in a bowl. Once the mixture is even, add your vegetables: one cabbage head, a finely chopped sweet onion and finely grated carrot. Keep tossing until the veggies are all well-coated. Have a taste and add water if you find it necessary. Don’t forget to refrigerate this before serving.

Add some color on your menu by making this pasta with grilled corn and broccoli! Brush your corn with a tablespoon of olive oil and toss your broccoli in two tablespoons of oil. Grill your corns for about 10 minutes, ensuring that they are turned frequently until they start to brown. Grill your broccoli for 8 minutes until they start to soften. Once the corns are cool enough, cut the kernels. Mix the corn kernels and broccoli with your cooked pasta, some garlic, olives, parsley, salt and vinaigrette in a bowl. Top with Parmesan cheese.

In a large bowl, combine 4 cups of crisped rice cereal and 8 ounces of melted semisweet chocolate. Mix until all the Rice Krispies are covered. Transfer the mixture to a 9-inch pan, pressing it down until its height measures an inch. Freeze for 5 to 10 minutes until firm. Spread 2 pints of mint, chocolate chip ice cream on top of the rice cereals and freeze for at least 2 hours up to 3 days tops until the pie is firm.

In this scorching heat, you’ll need a good pitcher of ice-cold lemonade to freshen up! In a large saucepan, combine 300 grams of sugar, 1 ½ lemons (sliced), 1 orange (sliced), 6 ounces of punnets raspberries and 350 milliliters of water. Bring the mixture into a boil, stirring frequently. Once the liquid is cool, pour the mixture into a sieve to get the syrup. Serve the drink by pouring a little syrup into a glass and topping it up with sparkling water, ice and mint.

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