This recipe comes from my May 2012 edition of "Relish" which a really good cooking mini-mag when its available!

http://relish.com/recipes/memphis-rendezvous-ribs/

Ingredients

Seasoning mix:

4 tablespoons paprika
2 tablespoons powdered garlic
2 tablespoons mild chili powder (didnt have, but I did use a packet of sumac)
1 1/2 tablespoons ground black pepper
1 1/2 tablespoons coarse salt
2 teaspoons whole yellow mustard seed
1 1/2 teaspoons crushed celery seed
1 1/2 teaspoons whole celery seed
1 1/2 teaspoons dried crushed oregano
1 1/2 teaspoons dried crushed thyme
1 1/2 teaspoons whole allspice seeds
1/2 teaspoon ground allspice
1 1/2 teaspoons whole coriander seed
1/2 teaspoon ground coriander
2 tablespoons dark brown sugar* (didnt call for it, but I thought it added a deeper flavor)

Mop sauce and ribs:

6 tablespoons Seasoning Mix
1/2 cup distilled vinegar
1/2 cup water
4 tablespoons ketchup or tomato-based barbecue sauce
2 slabs baby back ribs (about 4 pounds)

Instructions

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.

Recipe courtesy of Meathead Goldwyn.

Its really good, though I cooked this in the oven - I would bet its a million times better grilled!

Cooked at 450 F for 35 minutes...turned a few times, but what you also want to do is bring down the oven slowly every 15 minutes while you baste with the mop sauce...and USE HEAVY DUTY tin foil, your cookie sheet will thank you!

At most, finish this off at the bottom rack, in the moments of the final cooking at 350 F but no lower! (By then it should be cooked through...if not another 5 minutes, then take out and let rest) and sprinkle with a bit more of the spice mix and sauce if any left over!

Enjoy!