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Preheat the oven to 400 degrees. While it is heating, prepare the barbecue basting sauce; combine the onions, catsup or peach preserves, brown sugar, vinegar, Worcestershire sauce, mustard and tobasco in a 1 to 1 1/2 quart enameled or stainless steel saucepan. Stirring constantly with a wooden spoon, bring the sauce to a boil over high heat. Reduce the heat to low and simmer for 4 to 5 minutes until the onions are soft. Arrange the spareribs, flesh side up, side by side on a rack set in a large shallow roasting pan and sprinkle them with the salt and a few grindings of pepper. With a pastry brush, spread about 1/2 cup of the basting sauce evenly over the ribs and lay the lemon slices on top. Bake uncovered in the middle of the oven for about 1 1/2 hours, brushing the ribs 3 or 4 more times with the remaining sauce. The ribs are done if the meat shows no resistance when pierced deeply with the point of a small skewer or knife. Arrange the spareribs on a heated platter and serve
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