Johnson's Spareribs

• 1 (3 1/2- to 4-lb) rack of pork spareribs
• 1/4 cup Cajun seasoningcajun-seasoning
• 1 large lemonlemon
• 1 cup ketchupketchup
• 1 stick (1/2 cup) unsalted butter, quarteredbutter
• 1/2 cup distilled white vinegardistilled-white-vinegar
• 1/2 cup Dijon mustarddijon-mustard
• 1/2 cup mild honeyhoney
• 1/2 cup packed light brown sugarbrown-sugar
• 5 tablespoons Tabasco
• 1 tablespoon saltsalt
• 1 teaspoon finely chopped garlicgarlic
• 1 teaspoon dried hot red-pepper flakes
• 1 teaspoon black pepperpepper
• a 17 1/2- by 12- by 2 1/2-inch roasting pan

1. 01Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day.
2. 02Put oven rack in middle position and preheat oven to 350°F.
3. 03

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