Remove the silvery skin from the back of the baby back ribs (I find that sliding the pointed end of a meat thermometer under the skin and pulling up is the easiest way). 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 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. Remove ribs to a plate and set aside.
Turn off the stove and drain the dutch oven of any excess oil. 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 ribs back to the dutch oven with the liquid and turn the heat back to medium-high, bring to a boil then cover tightly and place in the preheated oven for 2 1/2 hours, flipping the ribs over halfway through cooking.
Cook your rice while the ribs braise.
Serve the ribs and sauce with the white rice and sprinkle with the sliced green onions.
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