The Ultimate Barbecue Sauce for a Nice Veal Chop

The Ultimate Barbecue Sauce, For a Nice Veal Chop

(serves 4)

4 1-inch thick rose veal chops (the humane sort, from happy little calves)

for the marinade (allow 7 hours, no cheating)

about 250g/1/2 lb each: mango, papaya, pineapple, peeled, seeded and cut in chunks

large knob ginger, peeled

8 cloves garlic, peeled

5 small red Thai chillis, or to taste

4 stems fresh thyme, leaves only

for barbecue sauce:

extra marinade, plus leftover from marinating bag

200g/7 oz ketchup

40g/1/1/2 dark brown sugar

2 tbsps Worcestershire sauce

cayenne pepper to taste

large pinch salt

large pinch fresh ground pepper

In a small food processor, pulverize all marinade ingredients until smooth as possible.  Smother veal chops in marinade and place in zippered plastic bag. Reserve any extra marinade, in a small saucepan. Refrigerate chops for 3 hours, then turn over, massaging plastic bag to coat all meat.  Refrigerate a further 3 hours or longer, then remove from refrigerator for 1 hour before cooking the chops.

Pour the leftover marinade from the plastic bag into the saucepan containing the extra marinade.  Add the barbecue sauce ingredients.  Cook over a low heat, covered, for at least 15 minutes.

Heat grill to 425F/220C and place chops on grill, coat first side with barbecue sauce, and grill for 4 minutes, then turn and coat the second side and grill for a further 4 minutes.  Repeat the barbecue procedure once more per side, cooking for about 2 minutes each side until done to your desired doneness.  Rest for a few minutes, then slice each chop on the bias and serve with the rest of the barbecue sauce.