Fatty ’Cue Spareribs
Published July 10, 2010
Zachary Zavislak for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Meghan Guthrie.
- Total Time
- 15 hours
- Rating
- Comments
- Read comments
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Ingredients
2 cups fish sauce (preferably Three Crabs brand; see note)
6 cloves garlic, peeled and smashed
1 medium shallot, peeled and sliced
1 tablespoon freshly ground black pepper
½ cup sugar
2 racks pork spareribs
2 tablespoons toasted and ground Indonesian long pepper, or to taste (see note)
6 ounces palm sugar (see note)
White toast for serving
Nutritional analysis per serving (4 to 6 servings)
55 grams carbs; 346 milligrams cholesterol; 1436 calories; 37 grams monosaturated fat; 17 grams polyunsaturated fat; 33 grams saturated fat; 101 grams fat; 1 gram trans fat; 1 gram fiber; 7921 milligrams sodium; 73 grams protein; 49 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine 1 ½ cups fish sauce with the garlic, shallot, black pepper and sugar in a large pot. Add at least a gallon of water, then cover and bring to a boil over high heat. Reduce the heat and simmer for 30 minutes. Remove from the heat, place in a nonreactive container and chill. Place the ribs in the brine for at least 6 hours and no longer than 12.
- Step 2
Remove the ribs from the brine and dust lightly with ground Indonesian long pepper.
- Step 3
In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. When the flames begin to die down, leaving flickering coals, place the ribs on the grill on the side without fire. Do not let the flames touch the meat at any time.
- Step 4
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.
- Step 5
Meanwhile, make a glaze. Combine the palm sugar and ¾ cup water in a small pot over a medium flame, and heat until the sugar melts. Combine that simple syrup with the remaining ½ cup fish sauce.
- Step 6
When the ribs are ready, glaze heavily and serve, with white toast on the side.
Three Crabs fish sauce, long pepper and palm sugar can be found at Amazon.com or Kalustyans.com.
Private Notes
Comments
Remember, you need to save part of the fish sauce for later. Also our smoking time was closer to 4 hours.