>> So, what do people here say is the best way to acheive that "special"
>> taste.
>
>Char Siu Sauce
>http://bbq.about.com/od/barbecuesauc...r/ble10312.htm
>
>Or buy the Lee Kum Kee version, which is kinda weak, IMO.
>
>Chinese ribs are often fried in oil briefly after being roasted
>to crisp up the coating. I've never seen a Chinese restaurant
>actually smoke them. They're roasted cantonese-style.

Wow, fried in oil for crisping? I certainly won't do that, but
interesting to know nonetheless.