1/4teaspooncayenne peppermore or less depending on spice level preference
Add all ingredients to a medium saucepan and stir together until combined.
Heat over medium, stirring occasionally, until all the sugar has dissolved and the ingredients are well combined (about 5 minutes). If you want a thicker sauce, let it simmer uncovered until it's thickened to your liking.
Allow the sauce cool and serve as a dip or in any recipe that uses barbecue sauce. Store in an airtight container or jar in the fridge for up to 2 weeks or freeze for up to 6 months.
To make this paleo-compliant, use a natural sweetener (like maple syrup or honey) instead of brown sugar, compliant ketchup, and be sure to use liquid aminos or coconut aminos instead of soy sauce.
To make this gluten-free/grain-free, be sure to use GF soy sauce or liquid aminos.