I second asparagus! I like to roast it. Just trim it, lay it out in a single layer on a baking sheet and season with salt, pepper, olive oil and lemon juice. Put in the oven until cooked through. If you do it under the broiler It will be done in a few minutes.

Scalloped pineapple is an Easter staple in my family. It may not be the light alternative you are looking for but it goes wonderfully with ham or beef.

Or you could grill some pineapple: Cut vertical wedges from a fresh pineapple and sprinkle with a little mint to grnish.

Pickled crudites like cauliflower, green beans, red and yellow bell peppers, okra.

Cornsticks

For those of you who like the asparagus ideas: When's dinner?

The asparagus ideas so far all sound fabulous. I also second the idea for grilled pineapple.

Honey-glazed baby carrots might be nice? Or green beans with toasted almonds. (Or both!) Roasted broccoli might also work well, with a little garlic butter?

Instead of corn, maybe cornbread?

I love asparagus, too! You could serve small portions of this asparagus white bean stew.

Or this salad, with asparagus, arugula, and goat cheese crusted with herbs and hazelnuts and warmed.

I made a sort of sliceable souffle with asparagus, arugula, and almonds. I'll post the recipe once I've written it up. (unless it's rude to post recipes? Is it? Because I do it all the time, and I hope nobody minds!)

This bake layered with red bliss potatoes, eggplant, roasted mushrooms and spinach is nice because it combines vegetables with the potatoes.

Carrots and fennel braised with white wine and star anise is light and elegant.
And here are two collards recipes, which would work as well with other greens. One with spicy peanuts, and one with tiny crispy, spicy roasted potatoes.

I have a lot of others...I'm vegetarian, so vegetables are my thing! But I don't want to overdo it on the links.

My parents do ribs a lot for family gatherings (two brothers, what can I say?), so here's a few green things that worked well for us in the past:
Glazed Brussels sprouts (brown sugar, some sort of fat - we like bacon grease - and ground chipotle pepper)
Echo the pickled crudites - and anything would work! I love, love, love pickled green beans (aka dilly beans)
I can't remember what it was called exactly, but there have been several raw kale salads posted on this site - pick one that has some lemon in it to cut the richness from the ribs.

And if I can suggest - swap out that garlic bread for sweet cornbread!

I would suggest a spinach salad with strawberries and balsamic or this blueberry and bleu cheese spinach salad: http://www.alaskafromscratch.com/2012/03/02/blueberry-bleu-cheese-salad/

Hope this helps!

I have a fantastic shaved asparagus salad that's perfect for Easter!

Actually, fresh sweet corn from Florida has its peak season April-May so its a PERFECT side dish for easter brunch!

With ribs, how about cole slaw? I think it's still cabbage season and definitely carrot season where I live. I'd vote for the clear dressing since you have so many other white sides, but this one on Smitten Kitchen looks pretty nice (and nice and pretty), with carrots and red and green cabbage: http://smittenkitchen.com/2006/11/not-your-mamas-coleslaw/

Not a veg, but it's also citrus season here, so how about grilled grapefruits or a light, juicy salad of beets and oranges?

My german in-laws would be thrilled with carbs and asparagus, but i'm doing green beans sauteed with shallots to go with our Easter ham. I think a honey mustard coleslaw would go well with ribs. Defintiely consider crispy salads and steamed veggies to provide textural and color contrast with the meat. Martha Stewart has a good slideshow on spring salads.

Here's the sort of sliceable souffle with asparagus, arugula, goat cheese, tarragon, and ground almonds. Light and tasty, and extremely easy to make.