Pour the tomato sauce, tomato paste, ketchup, and water into your medium saucepan. Stir these together gently with a whisk or wooden spoon until smooth and well mixed.

Stir in the brown sugar gradually, ensuring it dissolves completely into the sauce base. This will give the sauce a rich, caramelized flavor and balanced sweetness.

Sprinkle in the dry mustard, paprika, salt, and black pepper. Add the hot pepper sauce for a subtle kick, adjusting it to your desired heat level. Stir well so all the spices distribute evenly throughout the sauce.

Place the saucepan over medium-low heat and bring the mixture to a gentle simmer. Let it cook uncovered for about 20-25 minutes, stirring occasionally. This allows the sauce to thicken and the flavors to meld beautifully.

Before finishing, taste your BBQ sauce. If you want it sweeter, add a touch more brown sugar; for more tang, a small splash of lemon juice works well (optional, since you don’t want vinegar). Adjust salt or spice if needed.

Once thickened and flavorful, remove the sauce from heat. Let it cool to room temperature, and then transfer it into an airtight container. It will keep well in the fridge for up to 2 weeks.