1. Heat a charcoal grill until coals form white ash, or preheat a gas grill to medium-high.
2. Combine the salsa, corn, black-eyed peas, bell pepper,onion, cilantro, jalapeño, salt and black pepper in a medium bowl and mix well.
3. Place the ribs on the grill rack and cook, turning once, until heated through, about 10 minutes. Cut into serving portions and serve with the corn salsa.
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Snipping Cilantro
Use sharp kitchen shears to snip the cilantro directly into the bowl for this recipe.The shears wipe clean with a damp cloth, and there’s no cutting board to wash.