Drooling is accaptable, just not on someone else's plate.
Yep, made the glaze myself. It's a simple recipe:
1/3 C Barbecue Sauce
1/2 C Raspberry Preserves
1 Tbs Corn Syrup
1 Tsp Prepared Mustard
1/4 Tsp Ground Cloves
Mix all ingredients well. Brush over meat during the last 10 or so minutes. Eat and enjoy. It works well on pork or chicken. If I can ever find pineapple preserves somewhere in Vegas I'm going to try that too.
Ribs are so good this time of year. My neighbor is cooking some as we speak. It's too bad I haven't invited myself over yet. I can smell his barbecue all the way through the windows. What do you want to bet that I'll have the grill out before the weekend arrives?
I finally made the raspberry glaze last night, although we put it on chops instead of a loin. It was pretty good but a little too subtle in flavor. I think next time we may reserve some of the glaze (we had leftovers despite frequent basting) for dipping.