When I was home for spring break, I got a few free issues of Edible Los Angeles, a small magazine I believe in its second year. If you’re not in LA, there are several other Edible cities magazines worth checking out.
I found an amazing-sounding recipe for shrimp and bacon skewers with apricot-ancho barbecue sauce that, you can ask Michael or Kat, I mentioned roughly every time someone said bbq for the next four months.
Though I still haven’t made the skewers, I made a variation of the sauce to marinate and serve with a barbecued pork loin. The spicy apricot glaze was meant to match the flavors of the spice-rubbed spare ribs that were routinely doused in an apricot ale. (I had early trouble with the grill so they came out much too charred, at no fault of the recipe. We’ve had previous success with it, but cooking three big racks of ribs on one temperamental grill was just too much for me.)
The pork loin, though, was able to cook with indirect heat once the ribs were off, so it came out much more succulent. The barbecue sauce was a hit, but of course, there was bacon in it, and let’s be honest, pork on pork is a winning combination.
Although, I imagine it would also be magical on shrimp and chicken, too.