This rich, tangy sauce comes together in one saucepan with a base of ketchup, apple cider vinegar, and packed brown sugar for that perfect sweet-tart balance. Smoked paprika, garlic powder, and onion powder build a deep, smoky backbone, while a touch of cayenne brings optional heat for anyone who likes a kick. A gentle simmer is all it takes to coax the sugars into a glossy, spoon-coating consistency, and a slow reduction gives it that classic thick, clingy texture perfect for brushing over anything hot off the grill. It's a great make-ahead staple to keep in the fridge, and it fits easily into a vegan kitchen. Once it cools and thickens up, you'll want to put it on everything.
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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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