Barbecued Ribs with Corn and Black-Eyed-Pea Salad

Barbecued Ribs with Corn and Black-Eyed-Pea Salad
Photo by Susan Gentry McWhinney

Ingredients

  • 1 small jalapeño chili
  • 1 small green bell pepper
  • 1 cup canned black-eyed peas
  • 1 cup corn kernels
  • 4 pounds fully cooked baby back pork ribs with barbecue sauce
  • 2 cups fresh tomato salsa
  • ¼ cup fresh cilantro

Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper. 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 bl...

View full recipe at Epicurious

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