This tangy, smoky barbecue sauce comes together in one saucepan with ketchup, apple cider vinegar, and brown sugar simmered down into a deep, glossy base. Tamari brings savory depth, while smoked paprika, garlic powder, and onion powder round out the flavor with a warm, barbecue-forward backbone. A touch of yellow mustard adds tang, and a pinch of cayenne gives it optional heat if you like things spicy. Simmer it low and slow until it coats the back of a spoon, then let it cool before spooning it over ribs, chicken, or grilled vegetables. It keeps well in the fridge for up to two weeks, so it's easy to have a batch ready whenever a craving hits. This sauce is a great fit for anyone following an alpha-gal friendly way of eating, no compromise on flavor required.
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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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