Ingredients

3 lb spareribs
Boiling water
2 large lemongrass stalks
1/2 c + 6 tbsp soy sauce
1/2 c packed golden brown sugar
1/2 c dry sherry
2 tbsp Thai peanut sauce (we just used freshly-ground peanut butter)
2 tbsp sesame oil
4 large garlic cloves, peeled and chopped
3/4 c canned unsweetened lite coconut milk

Directions

Preheat oven to 350. Arrange ribs in single layer in large roasting pan (we left them attached). Add just enough boiling water to cover ribs. Cover pan with foil. Braise in oven until almost tender, about 1 1/2 hours.

Meanwhile, make marinade. Cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice into thin rounds and place in blender. Add 1/2 c soy sauce, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger. Blend until almost smooth. Blend in coconut milk and remaining soy sauce.

Cool ribs, still covered, 30 minutes. Transfer to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.

Preheat oven to 350. Arrange ribs in single layer on large rimmed baking sheet (we still left them attached). Spoon marinade from bag over ribs. Roast uncovered until very tender, basting often with marinade, about 1 1/2 hours. Cut into separate ribs. We served them as-is, but Bon Appetit continues: scrape marinade into pitcher for sauce; spoon off fat that rise to surface. Brush sauce generously over ribs. We didn’t have much left in liquid form by the time the ribs were done in the oven.

Ingredients

4 lb boneless pork shoulder
2 tbsp canola oil
1 cinnamon stick
1 tsp chili powder
2 bay leaves
4 cloves garlic, thinly sliced
1/2 tsp ground cumin
kosher salt

Directions

Cut the pork in large flat pieces, about 1″ thick and 4″ square. Rub all over with salt. Heat the oil on medium high in the pressure cooker and brown the pieces of meat thoroughly, in two batches if necessary. Remove the meat and blot any excess oil. Add a cup of water to the pressure cooker, scraping the bottom to remove the brown bits. Add the pork back to the cooker, along with another cup of water and the garlic, chili powder, bay leaves, cumin, and cinnamon stick. Seal the pressure cooker, turn the heat to high, and bring the pressure up to 15 lbs psi (second red line on kuhn rikon cookers). Turn the heat down to maintain the pressure and cook for an hour. Remove the cooker from the heat and let the pressure dissipate. Remove the meat from the cooker and let it cool. Strain the liquid remaining in the cooker.

Heat the oven to 350. When the meat is cool, shred it into two-inch pieces (the smaller the pieces, the crispier they’ll get, so make them small if you like your carnitas crispy). Spread the meat out in a large baking tray (or two) in a single layer. Pour some of the strained liquid over the meat, enough to cover the meat about halfway. Put it in the oven and bake it until the liquid evaporates and the meat begins to turn crispy. Take it out when it’s how you like it (I left it in the oven about 1:45 for extra crispy meat). Blot with paper towels to get rid of any extra oil. Enjoy!