Prepare the marinade as follows: clean the onion and garlic heads, mash them and strain (we're only going to be using the juice).
Pour the juice into a bowl, add the finely chopped green garlic and parsley, add the ground chili pepper, 2-3 pinches each of black pepper, paprika, savory and the sugar, stir well and pour on the soy sauce and water.
Stir again, pour the mixture into a suitable tray (the marinade needs to cover the ribs), place the ribs, pour in more water if needed, then leave for 2 hours in the fridge.
Once the ribs are marinated, take them out of the marinade, put them in a tray and bake in a preheated 356°F (180 °C) for 10 min., then turn it up to 410°F (210 °C) until ready.
Periodically, scoop from the broth released in the tray with a spoon and pour it over the ribs. Shortly before taking the tray out, sprinkle the ribs with seeds and finish baking.