This sauce comes together fast in one saucepan, whisking together ketchup, tangy apple cider vinegar, and packed brown sugar for that classic sweet-tangy backbone. Tamari brings deep, savory umami, while smoked paprika, garlic powder, and onion powder build layers of smoky depth, with a touch of cayenne if you want some heat. A gentle simmer melts the sugar into the base, and a slower reduction thickens everything into a glossy, spoon-coating sauce that clings beautifully to whatever you're grilling or slathering. It keeps well in the fridge for up to two weeks, so it's easy to make ahead and have on hand for weeknight dinners or weekend cookouts. This one's a solid, reliable pick for a wheat free pantry, delivering all the smoky-sweet flavor of classic barbecue sauce without any guesswork.
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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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