Ingredients
4 bottle root beer
1 c. Asian fish sauce
1 head garlic
1/4 c. black peppercorns
2 large shallots
16 c. ice
2 rack pork spare ribs (about 5 pounds each)
1 bean vanilla
2 tbsp. finely ground long pepper (see Note) or black pepper
1/4 c. fresh lime juice plus lime wedges
Preparation
Step 1In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns, and shallots. Remove from the heat, cover, and let steep for 25 minutes. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover, and refrigerate overnight.Step 2Preheat the oven to 325 degrees F. Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.Step 3Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.Step 4Light a grill. Grill the ribs over high heat until richly browned, about 4 minutes per side. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.
