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: 6Save Share
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
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.