This smoky, tangy sauce comes together in one saucepan with a savory blend of tamari, tangy apple cider vinegar, and a good hit of yellow mustard, all deepened with smoked paprika, garlic powder, and onion powder. A gentle simmer lets the flavors meld and thicken into that classic glossy, spoon-coating texture you want for slathering on ribs, chicken, or pulled anything. A pinch of cayenne brings optional heat if you like your barbecue sauce with a kick, while the black pepper rounds out the background warmth. It thickens beautifully on the stovetop in under twenty minutes and keeps well in the fridge for whenever a cookout calls. This one's a great pick for anyone watching added sugar, since the bold vinegar-and-spice base does all the flavor work without leaning on it.
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Combine the ketchup, apple cider vinegar, brown sugar, tamari, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, black pepper, 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 begins to bubble at the edges, about 3–4 minutes.
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