1: Remove the membrane and portion the ribs to fit into a large freezer ziplock or vacuum seal bag.
2: In a bowl, whisk together garlic powder, five spice, brown sugar, oyster sauce, soy sauce, hoisin, red wine, shaoxing wine, fermented bean curd, honey, and salt.
3: Pour 2/3 of the marinade into the bag with the ribs and massage the bag to work the marinade into the ribs.
4: Store the ribs and remaining marinade in the fridge overnight or for up to 12 hours.
5: Set the immersion circulator to 162°F for snappy chew texture or 185°F for tender fall-off-the-bone texture and sous vide the ribs for 4-5 hours.
6: Remove the ribs from the bag and place them on a baking sheet lined with tin foil.
7: Set the oven to 375°F. Baste the ribs with the reserved marinade and bake in the oven for 15 minutes, basting every 5 minutes.
8: Serve the ribs with fried onions and scallions.
