Checking the ingredient list, everything here is already built from whole-food staples — no refined sugar, no soy, no grain-based thickeners lurking anywhere — so there's nothing to work around. Tangy apple cider vinegar and smoky paprika give this sauce that deep Memphis-style backbone, while date paste brings natural sweetness and body without any processed sugars. Coconut aminos stand in for the usual salty depth, letting the tomato paste caramelize into something rich and glossy as it simmers down. A hit of cayenne and chili powder keeps things lively, and the whole batch reduces to a thick, spoon-coating consistency that's perfect for slathering on ribs, chicken, or pulled pork. It's a great homemade condiment to keep stocked for a Paleo kitchen, since so many store-bought BBQ sauces are loaded with ingredients that don't belong. Simple pantry staples, one saucepan, and about twenty minutes are all it takes to get there.
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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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