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

Instructions

1. Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
2. 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.