Barbecued Ribs with Corn and Black-Eyed-Pea Salad

Name: Barbecued Ribs with Corn and Black-Eyed-Pea Salad
Yield: 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

By Melanie Barnard and Brooke DojnyPhotography by Susan Gentry McWhinney

April 6, 2008

Image may contain Food Pork Steak Plant and Produce

Recipe notes