This smoky, tangy sauce comes together in one saucepan with a base of ketchup, apple cider vinegar, and brown sugar for that classic sweet-tart backbone. Tamari brings deep umami richness, while smoked paprika, garlic powder, onion powder, and a hit of cayenne build layers of real barbecue flavor. A slow simmer thickens everything into a glossy, spoon-coating sauce that clings perfectly to grilled vegetables, tofu, or anything else coming off your grill. It's a great homemade option for a vegetarian pantry, keeping well in the fridge for up to two weeks so you always have a batch on hand. Simple, punchy, and endlessly versatile — this is the kind of sauce you'll want to make on repeat.
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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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