Fatty Cue Spareribs

1. 1

   Combine 1 1/2 cups fish sauce with the garlic, shallot, black pepper and sugar in a large pot.

2. 2

   Add at least a gallon of water, then cover and bring to a boil over high heat.

3. 3

   Reduce the heat and simmer for 30 minutes.

4. 4

   Remove from the heat, place in a nonreactive container and chill.

5. 5

   Place the ribs in the brine for at least 6 hours and no longer than 12.

6. 6

   Remove the ribs from the brine and dust lightly with ground Indonesian long pepper.

7. 7

   In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame.

8. 8

   When the flames begin to die down, leaving flickering coals, place the ribs on the grill on the side without fire.

9. 9

   Do not let the flames touch the meat at any time.

10. 10

    Cover the grill, vent slightly and cook, checking the fire every 30 minutes or so and adding a bit more fuel as necessary, for about 5 hours at around 220 degrees, until the meat recedes from the bone and its internal temperature is at least 170 degrees but no more than 180.

11. 11

    Meanwhile, make a glaze.

12. 12

    Combine the palm sugar and 3/4 cup water in a small pot over a medium flame, and heat until the sugar melts.

13. 13

    Combine that simple syrup with the remaining 1/2 cup fish sauce.

14. 14

    When the ribs are ready, glaze heavily and serve, with white toast on the side.

* Per serving · 4 servings · Values may vary.