Sautéed onion and garlic build the savory base for this deep, tangy Memphis-style sauce, and tomato paste gets cooked down until it darkens and deepens for real backbone. Apple cider vinegar brings the tang this style is known for, while date paste adds a natural sweetness that balances the smoked paprika, chili powder, and a pinch of cayenne for gentle heat. A splash of coconut aminos lends that deep, savory undertone typically pulled from soy-based sauces, so you get complexity without the usual culprit. Everything simmers low and slow until it's thick enough to coat a spoon, giving you a glossy, spoon-clinging sauce perfect for ribs, pulled pork, or brushed over grilled chicken. It's a great fit for a soy free pantry, and it keeps well for slathering on just about anything that comes off the grill.
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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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