My Black-Eyed Peas with Baby Back Ribs recipe is my go-to on New Years Day. The Baby Back Ribs fall off the bone to flavor a delicious broth loaded with tons of healthy veggies and most importantly, Black-Eyed Peas.
In the Southern USA it’s a tradition and considered good luck to eat black-eyed peas on New Years’. One of the legends of the black-eyed peas ties to good luck point to General Sherman’s march across the South. While raiding every home they came across of their food supplies the Union army left only the peas and salted pork behind, they considered them animal feed. The people in the South on the verge of starvation considered themselves lucky to have any food left to eat.
I make my Black-Eyed Peas with Baby Back Ribs recipe with a lot of veggies and broth rather than the more traditional beans and rice. I’m lucky enough to have good food to eat, so I might as well enjoy it. By browning the ribs in the skillet then boiling them for two hours, they infuse a tremendous amount of pork flavor into the soup. When you pull them out to slice them into ribs, they are falling off the bone tender and have all the flavor of the stock and seasonings in them. These Black-Eyed Peas with Baby Back Ribs may just become your new favorite way to eat ribs.
This is my Black Eyed Peas with Baby Back Ribs recipe:
- 1 Rack Baby back Pork Ribs, (or two racks if you’re a big rib eater!)
- 2 Quarts Chicken Stock
- 2 cups Black-Eyed Peas
- 1 14oz can Diced Tomatoes
- 1 14oz Can Corn
- 4 Cups Carrots, ½ inch rounds
- 1 Zucchini, quarter lengthways, ½ inch slices
- 1 Yellow Squash, quarter lengthways, ½ inch slices
- 1 Yellow Onion, diced
- 3 Cloves Garlic, chopped
- 8 Ounces Mushrooms, sliced
- 4 Stalks Celery, the inside most delicate stalks
- 2 Tablespoons Rosemary, finely chopped
- 2 Tablespoons Olive oil
- ½ Pound Mustard, Collard Greens, or Fresh Spinach
- Salt and pepper to taste
- Serve with Hot Sauce on the side
-Remove the skin from the back of the ribs
-Heat a large pot, add 1 tablespoon olive oil, add ribs, brown for 5 minutes
-Add chicken stock, tomatoes, black-eyed peas, and corn. Bring to a boil, reduce to a simmer, cover, simmer 1 hour
-Heat a skillet to high, add 1 tablespoon olive oil, onion, mushrooms, celery, and garlic. Sauté until mushrooms are browned, onions are soft and translucent
-After one hour, add all the ingredients except spinach, return to a boil, reduce to a simmer, cover, simmer 1 hour.
-Remove ribs, slice into individual ribs
-Add spinach, cover, simmer 5 minutes