Moroccan BBQ Sauce

Using a cheesecloth, gather the Chile de Arbol (3), Bay Leaves (2), Black Peppercorns (1 Tbsp), and Cinnamon Sticks (2 sticks) and tie into a little bag using butcher's twine.

Combine in a medium-sized pot with Honey (2 1/2 cups), Distilled White Vinegar (1 cup), Ketchup (1 cup), Soy Sauce (1/2 cup), Preserved Lemons (4 Tbsp), Garlic (3 cloves), Dried Cilantro (2 Tbsp), Fresh Ginger (1 Tbsp), Ground Cumin (1 tsp), Paprika (1 tsp), Ground Cloves (1/4 tsp), and Ground Nutmeg (1/4 tsp). Bring up to a boil over medium-high heat.

Reduce heat to medium-low and let sauce reduce until it reaches a syrup-like consistency, about 30 minutes.

Remove from heat and let cool completely before storing.