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 (as needed), and Ground Nutmeg (as needed). 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.