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.
Total Time
40min
5.0
1 Rating
Author: I Just Make Sandwiches
Servings:
6
Ingredients
•
2 1/2
cups
Honey
•
1
cup
Distilled White Vinegar
•
1/2
cup
Soy Sauce
•
1
cup
Ketchup
•
3
Chile de Arbol
•
2
Bay Leaves
•
1
Tbsp
Black Peppercorns
•
2
sticks
Cinnamon Sticks
•
4
Tbsp
Preserved Lemons
, peeled, minced
•
3
cloves
Garlic
, minced
•
2
Tbsp
Dried Cilantro
•
1
Tbsp
Minced
Fresh Ginger
•
1
tsp
Ground Cumin
•
1
tsp
Paprika
•
1/4
tsp
Ground Cloves
•
1/4
tsp
Ground Nutmeg
Cooking Instructions
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.
2.
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.
3.
Reduce heat to medium-low and let sauce reduce until it reaches a syrup-like consistency, about 30 minutes.
4.
Remove from heat and let cool completely before storing.
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.
Nutrition Per Serving
CALORIES
517
FAT
0.8 g
PROTEIN
3.0 g
CARBS
132.0 g
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