A Butcher’s Monthly Recipe from Marrow
This recipe for Strawberry BBQ Sauce is perfect atop grilled pork chops! It comes to us from our friends at Marrow, Detroit’s neighborhood butcher and a knowledgeable source for meat. They work directly with local farmers and producers to guarantee fresh never frozen quality meat from people we trust. We’ve partnered with them to bring you Butcher’s Monthly, an artisan food box that includes six pounds of meat and more from Marrow, plus curated pantry staples and signature specialties from yours truly.
Strawberry BBQ Sauce
4 cups strawberries, hulled
1/2 cup ketchup (or if you like it spicy, Korean Gochujang)
2 tablespoons Grade B maple syrup
2 tablespoons strawberry preserves
2 tablespoons balsamic (or black) vinegar
2 tablespoons soy sauce (or tamari for GF recipe)
1 chipotle chili in adobo
1 tablespoon miso
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons cilantro, chopped
Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425º F/220º C oven until they start to caramelize, about 15-20 minutes.
Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender. Enjoy!