I have used pork spareribs, country style ribs, backribs, tenderloin, and butt, and shoulder.

Tenderloin allows for more equal portioned slices. However, being leaner, it doesn't get the char as much. When fixing it for larger groups, it's advantages outweigh the presentation. (I roasted over 20 pounds for my son's wedding rehearsal dinner.)

I'm now using backribs, butt, and shoulder more often. With the backribs, the bone adds more flavor. Plus, it cuts down on prep time with less trimming.

I remember using that char siu seasoning but haven't been able to find it. Good ol' Amazon. I've been forced to using red bean curd and beet powder. Forget red food coloring. Too unnatural.

Your recipe looks delish! Took all I had to keep from licking the screen. 😄😄😄. I loved how you got such a lovely glaze. Honey! I'll have to start using it more. This is one more recipe that I will have to try.

One question. Since it is just my wife and I, I struggle with making smaller meals. As we grow older it has been even more so. Since char siu is both time and labor consuming experience, we are eating char siu for days. (Not that we are complaining.) What do you think of the idea of making and marinating my usual large quantity only roasting just what we need and freezing the rest in one-meal portions?