This sauce simmers ketchup, tangy apple cider vinegar, and brown sugar down into a glossy, spoon-coating glaze, with smoked paprika, garlic powder, and onion powder building layers of deep, savory flavor. A touch of yellow mustard and a pinch of cayenne add sharpness and gentle heat, while a slow simmer thickens everything into that classic clingy consistency you want on ribs, chicken, or burnt ends. It only takes about 20 minutes of mostly hands-off cooking, and the payoff is a rich, tangy-sweet sauce that clings to whatever you're grilling. This one's an easy, reliable homemade option to keep on hand for a soy free kitchen, since you know exactly what went into the pot. Let it cool and thicken before slathering it on — it only gets better as it sits.
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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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