This tangy, smoky barbecue sauce comes together in one saucepan with pantry staples like ketchup, apple cider vinegar, and brown sugar, deepened with tamari and Worcestershire sauce for that essential savory backbone. Smoked paprika, garlic powder, and onion powder build layers of flavor, while a touch of cayenne adds gentle heat if you want it. A simple simmer thickens everything into a glossy, spoon-coating sauce with a clean, sticky finish perfect for brushing over ribs, chicken, or grilled vegetables. Since it's built entirely from condiments and spices rather than any cream, butter, or cheese, it's a naturally easy fit for a dairy free kitchen. Best of all, it keeps well in the fridge for up to two weeks, so one batch covers plenty of weeknight dinners and weekend cookouts alike.
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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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