In a small saucepan, combine tomato sauce, brown sugar, and vinegar. Stir until the sugar starts to dissolve. No science experiments here—just a gentle simmer.
Whisk in mustard, Worcestershire, and paprika. Keep it smooth, no clumps, like a well-behaved cousin at a family dinner.
Add garlic powder, onion powder, and cayenne. Taste as you go; you want a little kick, not a heat wave.
Simmer on low for 8–12 minutes, stirring occasionally. The sauce should thicken to a glaze-level consistency. If it’s too thin, cook a bit longer; if too thick, splash a splash of water or more tomato sauce.
Season with salt and pepper. Adjust sweetness or tang with a touch more sugar or vinegar if needed.
Let it cool slightly before using. It will thicken a bit more as it rests. Spoon onto grilled meat or use as a dip with confidence.
