Preheat the oven to 350 degrees.
Prepare the ribs by removing the membrane and cutting the rib racks into individual ribs. You can, of course, leave the racks uncut, but it will be so much easier later to not deal with cutting hot ribs. And the cutting will in no way affect how the meat cooks. If anything, you will get more of that caramelized, tasty surface. Place the ribs in a large oven-safe baking dish and sprinkle liberally with salt. Add about 1 teaspoon of black pepper, 1 tablespoon of oil and the sliced onion. Carefully toss the ribs with your hands making sure the oil and the seasonings are evenly distributed. Cover the dish with foil and bake for 90 minutes. Meanwhile, stir together the honey, sesame seeds, sesame oil and minced garlic. Set aside.
Remove the pan from the oven, take off the foil.
Add the honey-garlic mixture and toss with two wooden spatulas or spoons. Keep any accumulated juices in the dish, they will help to keep the ribs moist. After tossing, move the ribs around so that as much of them are submerged in the juices as possible. Return back to the oven and continue baking for another 30 minutes, uncovered.
Remove the dish from oven, stir the ribs and taste the liquid in the baking dish for salt. Add more if needed. Return to the oven and bake for another 30 minutes.
Remove the ribs from the oven, stir again and bake for another 30 minutes. The ribs should be perfectly done by this time. If you want them to be browned a little more, bake for another 30 minutes. Remove the ribs from the oven, sprinkle with more sesame seeds and fresh chopped parsley, stir and let rest for 5 minutes before serving.