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.

Nutritional Info *per serving

  • Calories 760
  • Fat 57g
  • Cholesterol 220mg
  • Sodium 970mg
  • Carbohydrate 2g
  • Fiber 0g
  • Protein 61g