This tangy, deeply savory sauce builds its backbone from rich ketchup, a bright hit of apple cider vinegar, and brown sugar that melts into a glossy, clingy finish as it simmers down. Smoked paprika, garlic powder, onion powder, and a touch of mustard bring layered warmth, while a pinch of cayenne lets you dial the heat up or down to taste. Everything comes together in one saucepan, simmered low and slow until it coats the back of a spoon and thickens into that classic barbecue-sauce cling. It's a great option to keep on hand for an alpha-gal friendly kitchen, whether you're brushing it on grilled chicken, stirring it into pulled sides, or using it straight-up as a dipping sauce. Let it cool for a few minutes before serving — it keeps thickening as it sits, so patience pays off here.
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Combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using) in a medium saucepan. Whisk until smooth.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the sugar has fully dissolved and the sauce just begins to bubble at the edges, about 3–4 minutes.
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