Barbecued Ribs With Corn And Black-Eyed-Pea Salad
By á-170456
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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 - (abt 2 tbspns)
- Salt to taste
- Freshly-ground black pepper to taste
- 4 pounds purchased fully-cooked baby back
- pork ribs with barbecue sauce
Details
Servings 6
Preparation
Step 1
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 black-eyed-pea salad.
This recipe yields 6 servings.
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