the meat

• 5 lbs. Country-style spareribs
• Penzey’s Extra-Hot Cajun Seasoning
  

the sauce

• 1 cup ketchup
• 1/2 cup butter
• 1/2 cup vinegar
• 1/2 cup honey
• 1/2 cup hot dijon mustard
• 1/2 cup brown sugar
• 1/4 cup lemon juice
• 1/4 cup Frank’s Red Hot sauce
• 3 cloves garlic, crushed
• 1 Tbl red pepper flakes
• 1 Tbl salt
• 1 1/2 tsp black pepper
  

Rub washed, dried ribs with cajun seasoning to coat. Allow to sit in fridge overnight, wrapped in plastic.

Place unwrapped meat in a roasting pan in a single layer and fill with water until water covers ribs half-way. Bake at 300 degrees for 3 hours, turning ribs every 20 - 30 minutes.

Meanwhile, combine all sauce ingredients in a heavy sauce pan and bring to a boil. Reduce heat to low and allow to simmer for at least 30 minutes.

Remove ribs to a casserole or other oven-to-table pan. Increase oven temperature to 350 degrees. Pour half of sauce over ribs and bake for another 30 minutes. Serve with remaining sauce.