Fatty Cue's Pork Spare Ribs

By Sarah DiGregorio Wed., Apr. 7 2010 at 10:46 AM

Categories: BBQ!, Freebirds, How Do You Spell G-U-T-B-O-M-B?

Three pork ribs for a party of four?! Lamentations and gnashing of teeth ensued. Still, the ribs are so richly flavored and fat-streaked that a fraction of a rib was almost enough for each eater.

After a long wait, Brooklyn's Fatty Cue has finally opened. The collaboration between Fatty Crab's Zak Pelaccio and former Hill Country pitmaster Robbie Richter serves an American-Southeast Asian barbecue hybrid--fatty, smoked meat like brisket and ribs, plus acidic, funky, sweet flavors like belacan, fish sauce, chiles, coconut. Most of it is very delicious. But some of the dishes, like a modest bowl of clams for $17, suffer from a small-portion-big-price problem--you might encounter the same issue at Fatty Crab.

(And there's no point in leaving room for dessert as the pie is terrible. Terrible!)

These pork spare ribs ($14) were one of our favorite creations, the well-smoked, tender ribs lacquered with a pungent glaze made from smoked fish and palm syrup, with a prickle of heat from Indonesian long pepper. We wished we each had our own bone to gnaw on, but perhaps it's just as well.

91 South 6th Street, Brooklyn
718-599-3090