Oven Barbecued Spareribs

4 pounds spare ribs or 2 pounds country style
3 cups water
Place ribs and water in a large kettle with a cover. Bring to a boil. Cook 5 minutes at a boil. Simmer for 1 hour on low. Remove the ribs from the water, draining well. Place the ribs in a shallow baking dish that has been sprayed well with cooking spray. Pour the Barbecue sauce over all the ribs. Bake at 350 degrees covered for 30 minutes, covered. Uncover and baste if necessary. Bake for an additional 30 minutes uncovered, basting occasionally as needed. Serve with leftover Barbecue Sauce and noodles, rice or potatoes.

Texas Barbecue Sauce
Makes 2 cups
1 cup tomato juice
1/2 cup water
1 Tablespoon dried onion
1/3 cup ketchup
1/4 cup cider vinegar
2 Tablespoons Worcestershire Sauce
2 Tablespoons brown sugar
1/2 teaspoon Cajun Seasoning
1 Tablespoon Smoked Paprika
1 teaspoon dry mustard
1 Tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
Several dashes of Tabasco sauce
1 lemon sliced thin
Mix all the ingredients in a saucepan. Simmer for 15-20 minutes or until slightly thickened. Remove the lemon before using.

Note: You can do this on the grill. Follow the directions to the point of placing in the oven and then put them on the outside grill. Cook them for 15 without any sauce and then turn them over. Baste with Barbecue sauce (make sure you have made the sauce quite thick so it sticks.) Cook for 15 minutes more and turn again, baste the other side. Cook for 15 minutes more and turn again, basting again. Cook for 15 minutes more and baste again. Let cook for 10 minutes serve with Barbecue sauce you have reserved. (You never want to serve barbecue sauce that you have been dipping into while grilling. I take only about 1/2 cup at a time out to the grill. That way I don't tend to spill and I am not wasting the sauce I have made.)