Barbecued Ribs with Corn and Black-Eyed-Pea SaladSusan Gentry McWhinney
Add corn bread, a crunchy chicory salad, and peach pie for summer supper at its best.
Recipe information
Yield
Makes 6 servings
Ingredients
2 cups purchased fresh tomato salsa
1 cup corn kernels, cooked
1 cup well-drained canned black-eyed peas
1 small green bell pepper, chopped
1/4 cup chopped fresh cilantro
1 small jalapeño chili, seeded and finely chopped (about 2 tablespoons)
4 pounds purchased fully cooked baby back pork ribs with barbecue sauce
Preparation
Step 1
Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
Step 2
Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.
