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NYTimes Fatty \'Cue Spare Ribs recipe

McPhreakMcPhreak Posts: 42
edited 12:33AM in EggHead Forum

Sorry if this has been posted already. I'll probably give this a shot some time. This is the spare rib recipe for Fatty 'Cue in NYC.

Fatty ’Cue Spare Ribs

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 spare ribs

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. 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.

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

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.

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.

5. Meanwhile, make a glaze. Combine the palm sugar and 3/4 cup water in a small pot over a medium flame, and heat until the sugar melts. Combine that simple syrup with the remaining 1/2 cup fish sauce.

6. When the ribs are ready, glaze heavily and serve, with white toast on the side. Serves 4 to 6. Adapted from Robbie Richter and Zakary Pelaccio.

Note: Three Crabs fish sauce, long pepper and palm sugar can be found at or (might need to sign in to NYtimes to see the link)


  • I am intrigued by the fish sauce aspect but you don't need to do the pre-boil that is suggested in the recipe if you are using an egg.

    I think this recipe is intended for grills where you have little temperature control. Instead, I would simply use it as a marinade for a day, then cook over low heat (
  • McPhreakMcPhreak Posts: 42
    The boil is for making the brine, not the ribs.
  • Yup, my bad. Sorry, I skimmed it. Looks good as is.
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