From the Chef: Barbeque Sauce


Written by Mark Marques

March is upon us, and it is now time to enjoy one of Spring’s great pastimes, the barbeque.  In order to make your barbeque a little more tasty, I give you, the reader, a recipe for an easy-to-make barbeque sauce that tastes better than those found in a bottle.

This recipe also includes variations at the end.


  • ¼ Cup Vegetable Oil
  • ½ Cup Onions Diced
  • 6 oz. Can Tomato Paste
  • 29 oz. Can Tomato Sauce
  • 1 Cup Ketchup
  • ½ Cup Molasses
  • 1 Cup Brown Sugar
  • 2 Tbsp. White Vinegar
  • 1/3 Cup Prepared Yellow Mustard
  • 1 Bottle Guinness Stout Beer (can omit, but adds a lot of subtle flavor)
  • 1 Tsp. Celery Seed
  • 2 Tsp. Herbs de Provence
  • 1 Tsp. Salt
  • 1 Tsp. Ground Black Pepper
  • 2 Tsp. Garlic Powder
  • 1 Knorr Beef Bouillon Cube or 1 Tbsp. Beef Base
  • 1 Tsp. Red Pepper Flakes (can omit or add more depending on heat level you like.)


In a medium sauce pan over medium-hi heat, place oil in pan and sauté onions until soft, but not brown, about 5 minutes.

Add Tomato Paste and slightly brown (caramelize) the tomato paste and onion mixture, about an addition 5-7 minutes.

Add in Tomato Sauce and stir until the tomato paste is fully incorporated into the sauce. Stir in the remaining ingredients and bring to a simmer.

Reduce heat to low and let cook uncovered for 30 minutes, stirring occasionally. Adjust salt and pepper to taste.

Use on your favorite meat, Chicken, Beef, Shrimp, Salmon, Burgers, Hot Dogs, use it for a great grilled veggie dip or mix some into a meatloaf.



Honey Balsamic: (perfect on Baby Back Ribs or in Sloppy Joes)

Add ½ Cup Honey and ¼ Cup Reduced Balsamic Vinegar

Thai: (Great on Shrimp, Salmon, Chicken, Pork or add to Shredded Cabbage for a great slaw)

Add ½ Cup Creamy Peanut Butter, ¼ Cup Soy Sauce and 2 Tbsp. Sriracha Hot Sauce

Citrus: (Fantastic on Salmon, Veggies, Chicken and Pork)

Add ½ Cup Orange Marmalade

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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