Memphis Rendezvous Ribs

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Published: 1/13/2020

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 (21)

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

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.

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