Wash the ribs

• Rinse the short ribs under cold water to remove any bone fragments and pat them dry.

Blend the marinade

• Add the onion, pear, garlic, ginger, mirin, soy sauce, honey and black pepper to a blender.
• Blend until completely smooth.

Marinate the ribs

• Coat the ribs thoroughly with the marinade in a bowl.
• Cover and refrigerate for a couple of hours, ideally overnight for the best flavor.

Cook the ribs

• Grill the ribs over medium-high heat, turning occasionally, until nicely charred and cooked through.
• Alternatively, bake, air fry or pan sear them.

Cut and garnish

• Cut the cooked ribs into smaller pieces using scissors.
• Scatter over the sliced green onions and serve.