This sauce simmers down into that deep, glossy red every good BBQ sauce needs, with tangy apple cider vinegar and brown sugar balancing out the smoky paprika and a hit of cayenne. Whisking everything together in one saucepan means minimal cleanup, and the low, slow simmer is what builds real thickness — no cornstarch or flour needed to get that spoon-coating cling. Garlic and onion powder keep the base savory while black pepper and salt round out every note, so nothing here tastes like an afterthought. It's the kind of small-batch sauce you'll want to double, since it keeps well and only gets better as the flavors settle. Brushed onto ribs, chicken, or a batch of grilled vegetables, it delivers that classic sticky-sweet finish. This one's a genuinely solid pick for a gluten free pantry, no asterisks required.
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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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