From www.deliaonline.com by Delia Smith
6 small-to-medium chicken drumsticks
6 British lamb cutlets
6 pork ribs
For the apricot barbecue glaze:
2 large apricots
2 rounded tbsp dark brown sugar
55 ml Worcestershire sauce
55 ml light soy sauce
1 level tbsp grated fresh ginger
1 rounded tsp ground ginger
a few drops Tabasco sauce
2 level tbsp tomato purée
1 clove garlic
freshly milled black pepper
1.Begin by placing the apricots in a small saucepan with enough water to cover them, then bring them up to simmering point and simmer for 2 minutes. Now drain off the water and, as soon as they are cool enough to handle, slip off the skins.
2.Then halve and stone them and place the flesh in a blender or food processor together with all the other glaze ingredients. Whiz everything to a purée and the sauce is ready.
3.All you need to do now is arrange the lamb and pork in a shallow dish, pour the glaze over them – turning the pieces of meat so that each one gets a good coating – then cover and leave in a cool place until you’re ready to cook.
4.When you light the charcoal pre-cook the chicken drumsticks as above then, when your charcoal is at the right heat, brush the drumsticks with the glaze and cook for about 5 minutes on each side about 3 inches (7.5 cm) from the coals.
5.The ribs and cutlets will need about 6 minutes on each side, but take the lamb off before 12 minutes if you like it very rare.
6.What we like to do sometimes is scrape any sauce that’s left in the dish into a small saucepan, add a glass of white wine to it and bring it all up to simmering point to give some extra sauce.
7.Serve the barbecued glazed meats with Oven-roasted Potatoes with Garlic and Rosemary, a crisp salad and some very robust red wine!
Listed as part of my guide to BBQ Wines