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Dinner this evening at Chez Moi was barbequed chicken breasts. Now, there will be no rolling of eyes here -- this is my heirloom barbeque sauce. It's heritage. It's also easy, only works in the oven, and does equally well on spare ribs and on chicken breasts. (There is no way to make chicken breasts taste like spare ribs, but this sauce can help you pretend.) If you have any desire to eat barbequed dead animals, you should consider giving this sauce a whirl, particularly in the winter months when outdoor grilling is less appealing.

( As an added bonus, the recipe contains absolutely no trace of liquid smoke! )