Steps

1. Grate 1 onion.
   🕒 02:11
2. Wrap the grated onion in cheesecloth or a similar material and thoroughly squeeze out the bitter or pungent juice. Place the squeezed onion pulp into a bowl. (Key Tip!) Squeezing out the juice, which can be bitter, improves the flavor.
   🕒 03:24
3. Grate 1 piece of ginger and 1 clove of garlic using the same grater and add them to the bowl.
   🕒 04:27
4. Add 4 tbsp of ketchup, 1 tbsp of chuno sauce, 2 tbsp of soy sauce, and 1 tbsp of cooking sake to the bowl and mix well to create the BBQ sauce.
   🕒 05:03
5. Place 800g of pork spare ribs into a resealable bag.
   🕒 06:04
6. Add 1 tbsp of sugar and a pinch of pepper to the bag with the spare ribs and massage it in. (Key Tip!) Massaging the sugar into the meat first helps to seal in the moisture, resulting in tender and juicy ribs.
   🕒 06:39
7. Add the prepared BBQ sauce to the bag and massage it well into the ribs.
   🕒 07:28
8. Remove air from the bag, seal it, and marinate in the refrigerator for at least 2 hours.
   🕒 07:46
9. Line a baking sheet with parchment paper and arrange the marinated spare ribs on it. Pour any remaining marinade over the ribs.
   🕒 08:31
10. Bake in a preheated oven at 200°C (390°F) for 15 minutes. (Key Tip!) Baking at too high a temperature can cause burning, so 200°C is the optimal temperature.
    🕒 09:15
11. After baking for 15 minutes, flip the spare ribs once and brush with the remaining sauce.
    🕒 10:12
12. Return to the oven and bake for another 15 minutes, for a total baking time of 30 minutes.
    🕒 10:14
13. Arrange the baked spare ribs on a plate and garnish with 1 bunch of watercress and 1/4 piece of lemon.
    🕒 11:38