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Moroccan BBQ Sauce
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Recipe

16 INGREDIENTS • 4 STEPS • 40MINS

Moroccan BBQ Sauce

5.0
1 rating
A Moroccan BBQ Sauce is the barbeque sauce you didn’t know you needed. Sweet, spicy, tangy, and sticky, this sauce is perfect for a summer cookout.
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I Just Make Sandwiches
Hi, I'm Marlee, a professional chef turned food blogger. If you're looking to learn how to take your cooking skills to the next level without having fancy equipment or a huge kitchen, I'm your girl!
A Moroccan BBQ Sauce is the barbeque sauce you didn’t know you needed. Sweet, spicy, tangy, and sticky, this sauce is perfect for a summer cookout.
40MINS
Total Time
$1.74
Cost Per Serving
Ingredients
Servings
6
us / metric
Honey
2 1/2 cups
Distilled White Vinegar
1 cup
Distilled White Vinegar
Soy Sauce
1/2 cup
Ketchup
1 cup
Chile de Arbol
3
Chile de Arbol
Cinnamon Stick
2 sticks
Cinnamon Sticks
Preserved Lemon
4 Tbsp
Preserved Lemons, peeled, minced
Garlic
3 cloves
Garlic, minced
Dried Cilantro
2 Tbsp
Dried Cilantro
Fresh Ginger
1 Tbsp
Ground Cumin
1 tsp
Ground Cumin
Paprika
1 tsp
Ground Cloves
as needed
Ground Cloves
Ground Nutmeg
as needed
Ground Nutmeg
Nutrition Per Serving
VIEW ALL
Calories
517
Fat
0.8 g
Protein
3.0 g
Carbs
132.0 g
Add to plan
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Moroccan BBQ Sauce
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author_avatar
I Just Make Sandwiches
Hi, I'm Marlee, a professional chef turned food blogger. If you're looking to learn how to take your cooking skills to the next level without having fancy equipment or a huge kitchen, I'm your girl!

Author's Notes

You will need some cheesecloth and butchers twine to tie some of the spices up in this recipe.

The sauce will keep for about a week in the fridge.
Cooking InstructionsHide images
step 1
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.
step 2
Combine in a medium-sized pot with {@11:}, Distilled White Vinegar (1 cup), Ketchup (1 cup), Soy Sauce (1/2 cup), Preserved Lemons (4 Tbsp), {@10:}, 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.
step 3
Reduce heat to medium-low and let sauce reduce until it reaches a syrup-like consistency, about 30 minutes.
step 4
Remove from heat and let cool completely before storing.
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Tags
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Dairy-Free
BBQ
Shellfish-Free
Vegetarian
Sauces & Dressings
Summer
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