This tangy, deeply savory sauce starts with a good long sauté of onion and garlic in olive oil, then builds richness with tomato paste cooked down until it darkens and clings to the pan. Apple cider vinegar and water loosen everything into a pourable base, while coconut aminos, yellow mustard, and a stack of warm spices — smoked paprika, chili powder, cayenne, and a hit of black pepper — give it that smoky, tangy backbone Memphis BBQ is known for. A slow simmer thickens it down until it coats the back of a spoon in a glossy, clingy layer, exactly what you want for brushing over ribs, pulled pork, or a batch of grilled chicken thighs. It's the kind of sauce you'll want to keep a jar of in the fridge for weeknight dinners and weekend cookouts alike. Because it's built without any added sweeteners, this one is a genuinely solid pick if you're watching added sugar and still want real, punchy barbecue flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add the tomato paste and stir to coat the onion and garlic. Cook, stirring frequently, until the paste darkens slightly and begins to stick to the bottom of the pan, about 2 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
