From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

2 tablespoons unsalted butter
1/2 cup diced onions
1 teaspoon minced garlic
1/2 serrano pepper, halved and thinly sliced
4 cups peeled, pitted, and diced peaches
1/2 cup ketchup
1/4 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 to 3 tablespoons light brown sugar
2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon fillets, skinned

From Jon's Dad's methodology:

Cook the ribs slow and then start to put the sauce on ....along with salt and pepper.

1 rack of Pork Spare Ribs (not the "country style" which are thicker and harder to cook thouroughly)
Salt and pepper

Sauce:
2/3rds bottle of Kraft BBQ (Hickory or Mesquite Smoke style)
Vinegar to taste
2 Tbsp lemon or lime juice
1 gollup of molasses (~1/4 cup)

Brisket (estimate 60 minutes per pound, though thicker or larger non-point cuts might take as much as 90 minutes/pound) 4 Pounds is a good base point.
Spice rub: Salt (smoked salt better) and coarse ground pepper in a 3:5 ratio, with other spices like onion and garlic powder, a dash of cayenne, ground mustard seeds and even a few ground juniper berries)
1 bottle of Stubbs' Moppin' Sauce
1/4 cup Apple Cider Vinegar
Light Beer
Oil

Marinate chicken breasts (bone in is best) with jerk seasoning mixed in with a little extra olive oil, minced garlic, finely chopped scotch bonnet/habanero (optional) and Jamaican allspice (I recommend Grace or Walkerswood, you can make your own if you care that much) for 1 hour

Set the oven to broil and let it warm

microwave the chicken for a few minutes

bake chicken on the lower rack, then move up to the top rack to crisp.
Save drippings to re-apply if you have leftovers, or use as gravy

Also good to grill.