Chef Ken’s Barbeque Sauce
Red Mountain, The Adventure Spa

• 1 cup minced shallots

• 2 cups orange juice

• 1 tablespoon minced garlic

• 4 cups ketchup

• juice from two limes    

• ½ cup cider vinegar

• ¼ cup brown sugar   

• 2 tablespoons honey

• ¼ cup ground espresso beans

• 1 teaspoon cinnamon

• 1 tablespoon Dijon mustard

• 1 teaspoon paprika

• 1 tablespoon Tabasco          

• 1 teaspoon nutmeg

• 1 teaspoon olive oil

• vegetable stock if needed

1. Cook the garlic and shallots in olive oil until they lose their raw appearance. 

2. Add the remaining ingredients and bring to a simmer. 

3. Let cook about twenty minutes. 

4. Add vegetable stock if sauce becomes too thick.  

5. Blend until smooth and cool.