Barbecued Ribs with Corn and Black-Eyed-Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add corn bread, a crunchy chicory salad, and peach pie for summer supper at its best. 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 |
Directions:
1. Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
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.
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