This tangy-sweet BBQ sauce simmers down from tomato paste, apple cider vinegar, and rich date paste, giving it that classic deep Memphis flavor without any refined sugar in sight. Smoked paprika, chili powder, and a pinch of cayenne build a warm, smoky heat, while coconut aminos add a savory backbone that rounds out the whole thing. Cooked low and slow until it clings to the back of a spoon, this sauce gets that glossy, spoon-coating texture every good BBQ sauce needs. Onion and garlic sautéed in olive oil form the aromatic base, so every batch starts with real, whole ingredients you can actually picture on your counter. It's an easy make-ahead condiment for slathering on ribs, chicken, or pulled pork, and it holds up beautifully as a fit for an anti-inflammatory kitchen. Keep a jar in the fridge and you'll always have a flavorful, better-for-you sauce ready to go.
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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.
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