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Memphis Rendezvous Ribs

Memphis Rendezvous Ribs

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.

Serves: 6 Save

Ingredients (18)

Seasoning Mix

  • 4 T Paprika
  • 2 T Garlic Powder
  • 2 T Chili Powder
  • 1½ T Freshly Ground Black Pepper
  • 1½ T Kosher Salt
  • 2 tsp Yellow Mustard Seeds
  • 1½ tsp Ground Celery Seed
  • 1½ tsp Celery Seeds
  • 1½ tsp Dried Oregano
  • 1½ tsp Dried Thyme
  • 1½ tsp Allspice Berries
  • ½ tsp Ground Allspice
  • 1½ tsp Whole Coriander Seeds
  • ½ tsp Ground Coriander

Mop Sauce and Ribs

  • ½ cup White Distilled Vinegar
  • 4 T Ketchup
  • or 4 T Tomato Based Barbecue Sauce
  • 2 Baby Back Rib Racks, 2–3lb
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Directions

  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.