I was watching Raymond Blanc the other day. He has a show on tv at the moment about how to cook well, but it is full of really great tips and tricks to make your food turn out amazing. If you don’t know who he is, google him (he is a Michelin starred French chef who has restaurants in the UK).
This particular episode was about meat and barbecuing it. He made a marinade for a pork chop using kiwi, papaya, pineapple and mango and explained that the enzymes in the fruit help to break down the sinews in the meat and thus tenderising it. He showed 2 pork chops, one of which had been marinated in this fruity concoction and the other hadn’t. The difference in the rigidity of the two cuts of meat was truly amazing (well, for someone who’s a food geek like me!). He then used the remaining fruit marinade to make a BBQ sauce (brimming with non Paleo ingredients, as is his way), which he then basted on the chop as he grilled it.
Anyway, when my man and I were invited to a BBQ last weekend, I decided to put Monsieur Blanc’s principles into action on some baby back ribs!
Sadly, I have recently developed an allergy to pineapple, so I couldn’t include it in my marinade, however I did use kiwi, papaya and mango. Not only was the sauce delicious on its own, but as a marinade, worked a charm on the ribs, delivering tender meat and sweet and smokey flavours.
Fruity BBQ Sauce/ Marinade
(makes around 2 cups, at a guess – I didn’t measure the yield if I’m honest, just stuck it straight on the ribs!)
Flesh of 1 papaya
2 kiwis, peeled
1 cup cubed mango
150g tomato paste
3 tbsp liquid smoke
3 tbsp cider vinegar
1 tsp salt
1 tbsp balsamic vinegar
1/2 tsp smoked paprika
1 tsp garlic powder
1 tbsp (Paleo friendly) hot sauce
1 tsp chipotle paste
1/2 tsp black pepper
Put all ingredients into a blender or food processor and whizz until smooth.
Use as a condiment or a marinade or both!