Barbeque chicken and sauce (3)

Barbeque Chicken Supremes


Barbeque Pork Ribs

This sauce has been a part of my repertoire for almost as long as I can remember. It’s perfect for marinating chops, ribs, chicken or even for making extra-special sticky barbeque cocktail sausages for parties. Another great idea is to use the sauce to marinate a side of fresh salmon – see NOTES below..

I often serve it with my easy Fried Rice – here’s the link..

It’s sweet yet spicy, and the brown sugar gives it a lovely, almost smoky flavour. I’ve no doubt that you’ll find many more uses for it as time goes by, so stash this little gem of a recipe away for a rainy (or sunny!) day :)


  • A large mixing bowl
  • whisk
  • Grater
  • A baking tray and some tin foil for cooking.


Chicken kebabs (3)

  • 2 heaped dessert-spoons of light Muscavado sugar
  • 1 teaspoon of mustard powder
  • 1 dessert spoon of Tomato puree (I use sun-dried tomato puree, because that’s what I always have in the house)
  • 3 dessertspoons of Soy sauce
  • A splash of tabasco sauce (just one!)
  • 2-4 cm piece of fresh ginger, peeled and grated
  • 3 cloves of garlic, peeled and grated
  • 1/2 a red chilli – seeds removed and finely chopped
  • 3 dessertspoons of oil (I use rapeseed)
  • a splash of red wine
  • 2 tablespoons of runny honey

METHOD: – it’s rocket science, this bit – 😉 :

  • Put all the ingredients into the bowl
  • Mix everything together with the whisk.
  • Taste it, and see if it’s spicy/sweet enough for you. I sometimes add the juice of half a lime.

A little bowl full of magic!

  • Put your chosen meat –  Below are some  fresh pork ribs from St George’s Market – in a single layer on a foil-lined baking tray, or some lovely Corn-fed Chicken Supremes –

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  • Pour over the sauce, and turn the meat in it so every bit is covered, then :


  • Allow it marinate for as long as you like (in the fridge), turning once or twice, then follow the instructions below.


  • Pour it over, turn over the meat, then cover the tray with another sheet of foil, and  stick it into the oven
  • Give it 40 minutes@180 degrees Fan.
  • Take out the tray, remove the foil, give everything a good basting, then return to the oven uncovered.

Barbeque chicken and sauce (1)


  • Give it another 30 minutes or so with no foil on, turning a couple of times as the marinade evaporates.


  • Turn the heat up to 200 and baste every so often until your dish is browned, sticky and delicious      (about 10 minutes, but check so that it doesn’t burn).

Barbeque chicken and sauce (7)


  • Remember that there’s sugar in it, so be careful – it will be very hot! Let it cool for 5- 10 minutes before serving.





  • Another one of our favourite ways to eat this is to open out a couple of Pork fillets and use this marinade to make a delicious barbeque pork dish – I serve it with my Fried Rice recipe ( link below)
  • Marinated Side of fresh Salmon: leave the skin-0n salmon marinating, face downwards, for 30-40 minutes, then turn it over and cook on a sheet of foil for 10-15 minutes. While that’s happening, reduce the marinade by half to a syrup, then serve the cooked  salmon with the sauce poured over
  • It works like a treat for cocktail sausages; just pour it over cooked sausages and give it about 20 minutes at 180 – again, it’s very hot coming out so let it cool before serving, especially for younger guests.
  • I use mustard powder, because I have it handy, but made-up mustard will do fine.
  • The tabasco sauce or chilli can be left out for younger audiences.

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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