Sorry, marble. Never heard of it. I don't know of any retailers in Lincoln who sell this sauce. But some interwebz research led me to
THIS PAGE, which details this person's years-long research into breaking down and replicating the recipe for this sauce. I have no idea if this is accurate, but if you're in a huge bind, you could try making this and see if it works. Of course, I'd have a backup plan if I were you, just in case this is garbage:
Salt Lick
Lauren’s Spicy Recipe Bar-B- Que Sauce
1 cup finished sweet and sour dressing (recipe below)
1/3 cup prepared mustard
1/3 cup Worcestershire sauce
1 Tbs Vizcaya brand Habanero sauce (red NOT the orange)
1 tsp sea salt
½ tsp black pepper (fresh cracked if possible)
½ tsp cumin
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp Chinese 5 spice
1 Tbs Honey
1 Tbs brown sugar
Place sweet and sour dressing, mustard, Worcestershire, and all spices (from salt to Chinese 5 spice) in pan and simmer over medium-low heat for 10 minutes.
Take off of heat and add 1 Tbs of honey, 1 Tbs brown sugar, and 1 Tbs Habanero sauce. Stir until well incorporated.
Cool to room temperature then store in a squeeze bottle or any other container in the fridge.
Bring to room temperature before use.
Sweet and sour dressing
½ cup apple cider vinegar
½ cup brown sugar
6 oz Dole 100% pineapple juice
¼ tsp ginger
¼ tsp garlic
1 Tbs cornstarch
1 Tbs water
¼ cup oil
Place all ingredients, except cornstarch and water, into a pan over medium heat.
Allow mixture to simmer about 10 minutes.
While this simmers mix cornstarch and water in a small bowl.
Add this to the sweet and sour mixture and bring to a boil.
Remove from heat and allow to come to room temp. Put in sauce in blender and while running drizzle oil until dressing thickens.