Before smoking my chicken legs and thighs today, I decided to go with a sweet spice flavor through the whole process. This included Chinese 5 spice in the brine and ginger in the rub. I started making my mother's BBQ sauce, but in mid-stream, I went in a different direction. I enjoyed the results immensely. I enjoyed it so much, I decided to share. Only one problem, I'm an experimental cook, and I used no exact measurements during the process. After the first three ingredients, everything is my best guess. It will get you close, but I'm sure it won't be exact. When I make it the next time, I'll refine my measurements and make notes here. I will also do a variant on this to have more preserves and less or no brown sugar. Like I said, I'm an experimental cook. 1 15 oz can of tomato sauce 1/2 cup cider vinegar 1 cup brown sugar 3 tbs apricot preserves 1 tbs garlic powder 1 tbs onion powder 1 tbs dry ground ginger 1/2 tsp ground cloves 1 tsp black pepper 1 tsp red pepper flakes 2 tbs soy sauce 1 tbs oyster sauce Mix the first 3 ingredients over medium heat until sugar and preserves are dissolved. Add the rest of the ingredients and bring to a slow boil. Then lower heat and let simmer for about 20 minutes.