Memphis Rendezvous Ribs

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings


Seasoning mix:
4tablespoons paprika
2tablespoons powdered garlic
2tablespoons mild chili powder
1 1/2tablespoons ground black pepper
1 1/2tablespoons coarse salt
2teaspoons whole yellow mustard seed
1 1/2teaspoons crushed celery seed
1 1/2teaspoons whole celery seed
1 1/2teaspoons dried crushed oregano
1 1/2teaspoons dried crushed thyme
1 1/2teaspoons whole allspice seeds
1/2teaspoon ground allspice
1 1/2teaspoons whole coriander seed
1/2teaspoon ground coriander
Mop sauce and ribs:
6tablespoons Seasoning Mix
1/2cup distilled vinegar
1/2cup water
4tablespoons ketchup or tomato-based barbecue sauce
2 slabs baby back ribs (about 4 pounds)


  1. To make the seasoning, mix all ingredients in a bowl. Store in an airtight jar. Makes about 1 cup.
  2. To make the sauce and ribs, mix 2 tablespoons seasoning mix with vinegar, water and barbecue sauce in a bowl. Makes about 1 cup.
  3. Grill or bake ribs, basting with sauce. When done, sprinkle liberally with seasoning mix.

Recipe courtesy of Meathead Goldwyn.


Get every new post delivered to your Inbox.

Join 302 other followers