This tangy, deeply savory Memphis-style barbecue sauce starts with sautéed onion and garlic, then builds richness with tomato paste that's cooked down until it caramelizes slightly in the pan. A mix of apple cider vinegar, date paste, and coconut aminos gives it that classic sweet-tangy backbone, while smoked paprika, chili powder, and a touch of cayenne bring warmth and depth. Simmered low and slow, it thickens into a glossy, spoon-coating sauce that clings perfectly to ribs, pulled pork, or grilled chicken. Every ingredient here — from the yellow mustard to the onion and garlic powders — is straightforward pantry fare, no complicated swaps required to make this work. It's a great option to keep in a gluten free kitchen, whether you're basting on the grill or serving it on the side for dipping. Once it cools and thickens further, it's ready to spoon over just about anything that needs a little smoky-sweet kick.
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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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