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1
Combine 1 1/2 cups fish sauce with the garlic, shallot, black pepper and sugar in a large pot.
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2
Add at least a gallon of water, then cover and bring to a boil over high heat.
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3
Reduce the heat and simmer for 30 minutes.
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4
Remove from the heat, place in a nonreactive container and chill.
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5
Place the ribs in the brine for at least 6 hours and no longer than 12.
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6
Remove the ribs from the brine and dust lightly with ground Indonesian long pepper.
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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.
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8
When the flames begin to die down, leaving flickering coals, place the ribs on the grill on the side without fire.
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9
Do not let the flames touch the meat at any time.
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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.
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11
Meanwhile, make a glaze.
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12
Combine the palm sugar and 3/4 cup water in a small pot over a medium flame, and heat until the sugar melts.
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13
Combine that simple syrup with the remaining 1/2 cup fish sauce.
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14
When the ribs are ready, glaze heavily and serve, with white toast on the side.
