Place ribs in a saucepan with water, onion, garlic, and peppercorns.
Boil and then simmer covered for one hour until tender.
Preheat the oven to 180°C.
Fry onions and garlic in olive oil for 5 minutes.
Add chillies, chilli flakes, fennel seeds, and sugar until melted.
Stir in ketchup and soy sauce then simmer for 10 minutes.
Blend the sauce in a food processor to a smooth paste.
Coat the ribs in the marinade on a baking tray.
Roast at 180°C for 15 minutes.
Slice the rack into individual ribs.
Toss red onions, tomatoes, and parsley in a bowl.
Whisk olive oil and vinegar then dress the salad.