Spare ribs are a mainstay at just about every takeout Chinese place out there. Everyone loves great ribs, plus a restaurant named “Char Sue” would be remiss if it didn’t have at least one hanging pork in the window! The ribs are first marinated in a garlic brine. Then they are brought to the precise cooked temperature using our fancy kitchen equipment. This is done to achieve a very specific effect. I wanted to make sure the ribs are always soft and juicy, but I also wanted the meat to have some chew, as opposed to the meat falling of the bone ribs you might find at a barbecue joint. After being cooked to temp, the ribs are grilled and glazed with our secret sauce.