Cut the Spare Ribs (1 kilogram) into equal pieces, through the bones. Score on both sides and pork the ribs with the knife.
In a mixing bowl, combine the spare ribs and marinate with juice from the Lime (1), Ginger Garlic Paste (30 gram), Chili Paste (20 gram), Ground Turmeric (2 1/2 teaspoon), and Salt (to taste).
In a blender, combine the Shallot (100 gram), Fennel Seeds (2 1/2 teaspoon), Peppercorns (2 1/2 teaspoon), Whole Coriander Seeds (2 1/2 teaspoon), and Curry Leaf (2). Grind it into a smooth paste, then add it to the spare ribs and mix together.
Add Ketchup (50 gram) and Rice Flour (20 gram).
In a baking tray covered with aluminum foil, arrange the spare ribs meat side up. Sprinkle Crushed Red Pepper Flakes (1/4 teaspoon) on top.
Pour heated Oil (to taste) on top to help the marinade set.
Cook at 220 degrees C (425 degrees F) for 15 minutes, with the tray on the top shelf.
For the garnish, slice the White Onion (1) in half, place it into a hot pan and press it down until it browns. Cook until soft.
Plate the onion on top of the meat.