This smoky, tangy sauce starts with rich tomato paste whisked smooth with apple cider vinegar and maple syrup, then deepened with coconut aminos for that savory backbone you'd normally expect from soy sauce. A simple blend of smoked paprika, garlic powder, onion powder, and dry mustard builds serious depth without any fuss, while a pinch of cayenne gives it a slow-building kick if you want it. Simmered low and slow until it thickens and coats the back of a spoon, this sauce gets that glossy, clingy texture that makes it perfect for brushing onto ribs, chicken, or a rack of anything hitting the grill. It comes together in under half an hour and keeps well in the fridge, so you can have a batch ready whenever the craving hits. Naturally free of dairy from top to bottom, it's a great pick for slathering, dipping, or stirring into a pulled-pork bowl without a second thought.
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Combine the tomato paste, water, apple cider vinegar, maple syrup, and coconut aminos in a medium saucepan. Whisk until smooth.
Add the smoked paprika, garlic powder, onion powder, dry mustard, black pepper, salt, and cayenne, if using. Whisk again until fully incorporated.
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