Recipe for Barbecued Ribs with Corn and Black-Eyed-Pea Salad 
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Yield:
6
Ingredients:
Amount Ingredient
2 cup purchased fresh tomato salsa
1 cup corn kernels cooked
1 cup well-drained canned black-eyed peas
1 sm green bell pepper chopped
1/4 cup chopped fresh cilantro
1 sm jalapeno chili seeded, and
finely chopped - (abt 2 tbspns)
Salt to taste
Freshly-ground black pepper to taste
4 lb purchased fully-cooked baby back
Instructions:
Instructions: Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeno 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.

Comments: Add corn bread, a crunchy chicory salad, and peach pie for summer supper at its best.

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