I recently made a pork shoulder using Lee Kum Kee's Char Siu sauce. While it was all very tasty, the sauce did not taste just like Chinese spareribs "glaze". It was more gooey, and, most noticeably, had more Hoisin flavor. My kids love traditional, old fashioned, take out spareribs. I'd like to recreate the sauce as closely as possible. I'm assuming that the marinade/glaze/whatever is a commercial product -- I can't imagine every take out joint in the country making it from scratch and virtually everyone's tasting alike. Does anyone know what is being used, and methodology?