Grilled Root Beer Pork Ribs

INGREDIENTS:

1. Four 12-ounce bottles root beer
2. 1 cup Asian fish sauce
3. 1 head of garlic, cloves crushed
4. 1/4 cup black peppercorns, cracked
5. 2 large shallots, thinly sliced
6. 16 cups ice
7. 2 large racks of pork spare ribs (about 5 pounds each)
8. 1 vanilla bean, split and seeds scraped
9. 2 tablespoons finely ground long pepper (see Note) or black pepper
10. 1/4 cup fresh lime juice plus lime wedges, for serving

DIRECTIONS:

1.  In 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.
2.  Preheat the oven to 325°. 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.
3.  Meanwhile, 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.
4.  Light 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.

NOTES

Long pepper, a fragrant relative of black pepper from Indonesia, can be found at specialty food stores and online at salt traders.com.

SUGGESTED PAIRING

Robust Australian Shiraz.