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.
Ingredients (18)
Seasoning Mix
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4 T Paprika
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2 T Garlic Powder
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2 T Chili Powder
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1½ T Freshly Ground Black Pepper
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1½ T Kosher Salt
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2 tsp Yellow Mustard Seeds
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1½ tsp Ground Celery Seed
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1½ tsp Celery Seeds
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1½ tsp Dried Oregano
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1½ tsp Dried Thyme
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1½ tsp Allspice Berries
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½ tsp Ground Allspice
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1½ tsp Whole Coriander Seeds
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½ tsp Ground Coriander
Mop Sauce and Ribs
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½ cup White Distilled Vinegar
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4 T Ketchup
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or
4 T Tomato Based Barbecue Sauce
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2 Baby Back Rib Racks, 2–3lb
Directions
- 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.