Char Siu is a tradtional barbecue seasoning for pork in the Cantonese cuisine. It is characterized by a deep red colour and has a distinctive taste. Normally Char Siu pork is made with belly, loin or shoulder. The meat is marinated in a spice mixture and then roasted over fire. But here I to use the Char Siu seasoning with ribs which are prepared the classic low-and-slow way on the barbecue.
I came across an interesting article on the New York Times website that includes a bit of Texas chili history that so far I was unaware of. Apparently German immigrants had an influence on chili too via the goulash recipes they brought with them to America from Europe.