This smoky-sweet sauce starts with rich tomato paste whisked with apple cider vinegar and maple syrup, then deepened with coconut aminos for that savory backbone you'd normally expect from a bottled sauce. A blend of smoked paprika, garlic powder, onion powder, and dry mustard builds real barbecue flavor, while a pinch of cayenne adds optional heat for those who like a kick. Everything simmers low and slow right on the stovetop until it thickens into a glossy, spoon-coating consistency with that classic clean-line finish. It comes together in under half an hour and keeps well in the fridge, making it an easy staple to have on hand for ribs, chicken, or burgers. Since every ingredient here skips flour, breading, or other wheat-based thickeners in favor of a naturally clean pantry lineup, it's a solid, reliable choice for a wheat free kitchen.
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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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