Use a small knife to lift up one end of the skin membrane from the bone-side of the ribs and then using a paper towel and your fingers pull it off and discard it.
Pat the ribs dry with paper towels and cut into individual ribs.
In a small bowl mix together the soy sauce, sake, and honey, set aside.
Preheat the oven to 325°F.
Heat the oil in a large dutch oven over medium-high heat until hot.
In batches sear the ribs until browned and have a nice crust, about 3 minutes per side then transfer the seared ribs to a plate and set aside.
Carefully pour the soy sauce mixture into the dutch oven and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck on bits.
Add the seared ribs into the dutch oven and bring to a boil.
Put the lid on the dutch oven then place it in the preheated oven for about 2 1/2 hours, flipping the ribs over halfway through cooking.
Serve the ribs and sauce with steamed rice and sprinkle with the sliced green onions.
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