Sweet, smoky, and tangy in all the right proportions, this sauce comes together in one saucepan with a whisk and about twenty minutes on the stove. Ketchup and brown sugar build the sticky-sweet base, while apple cider vinegar and tamari bring the depth and savory backbone that makes barbecue sauce taste like barbecue sauce. Smoked paprika, garlic powder, onion powder, and a hit of black pepper round things out, with optional cayenne if you want real heat. Simmer it down until it clings to the back of a spoon, then let it cool and jar it up for slathering on everything from grilled veggies to tofu. It's a solid plant-based staple to keep stocked in the fridge, and it holds well for up to two weeks so you're always ready for the grill.
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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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