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Recipe
Barbecued Ribs With Corn And Black Eyed Pea Salad Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 76mg | 2% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.96g | 1% |
| Protein 0.65g | 1% |
Ingredients Convert Measures
- 2 c. purchased fresh tomato salsa
- 1 c. corn kernels cooked
- 1 c. well-liquid removed canned black-eyed peas
- 1 sm green bell pepper minced
- 1/4 c. minced fresh cilantro
- 1 sm jalapeno chili seeded, and
- finely minced - (abt 2 tbspns)
- Salt to taste
- Freshly-grnd black pepper to taste
- 4 lb purchased fully-cooked baby back
- pork ribs with barbecue sauce
Directions
- 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 till heated through, about 10 min. Cut racks into 4-rib sections or possibly cut into individual ribs. Serve with corn and black-eyed-pea salad.
- This recipe yields 6 servings.
- Comments: Add in corn bread, a crunchy chicory salad, and peach pie for summer supper at its best.
