Fatty Cue Spareribs

• 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
• 1/2 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

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

fish sauce, garlic, shallot, freshly ground black pepper, sugar, pork spareribs, long pepper, sugar, white toast

Taken from cooking.nytimes.com/recipes/1013194 (may not work)