You are here: Home » Recipes » Memphis Rendezvous Ribs Memphis Rendezvous Ribs Recipe by Meathead GoldwynKitchen Tested Yield 6 servings Charlie Vergos’ Rendezvous Charcoal Ribs has been a fixture in Memphis since 1948. While the real recipe is closely guarded, here’s a close approximation by Meathead Goldwyn. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients Seasoning mix:4 tablespoons paprika2 tablespoons powdered garlic2 tablespoons mild chili powder1 1/2 tablespoons ground black pepper1 1/2 tablespoons coarse salt2 teaspoons whole yellow mustard seed1 1/2 teaspoons crushed celery seed1 1/2 teaspoons whole celery seed1 1/2 teaspoons dried crushed oregano1 1/2 teaspoons dried crushed thyme1 1/2 teaspoons whole allspice seeds1/2 teaspoon ground allspice1 1/2 teaspoons whole coriander seed1/2 teaspoon ground corianderMop sauce and ribs:6 tablespoons Seasoning Mix1/2 cup distilled vinegar1/2 cup water4 tablespoons ketchup or tomato-based barbecue sauce2 slabs baby back ribs (about 4 pounds) Instructions To make the seasoning, mix all ingredients in a bowl. Store in an airtight jar. Makes about 1 cup. To make the sauce and ribs, mix 2 tablespoons seasoning mix with vinegar, water and barbecue sauce in a bowl. Makes about 1 cup. Grill or bake ribs, basting with sauce. When done, sprinkle liberally with seasoning mix. Recipe courtesy of Meathead Goldwyn.