In a bowl, make the sauce by combining everything but the short ribs. Season with freshly ground black pepper to taste.
½ cup raw honey, ½ cup coconut aminos, ½ cup water, ¼ cup white wine vinegar, 1 Asian pear, 4 tbsp. garlic, 2 green onions, Freshly ground black pepper
Place the short ribs in a marinating container (glass or plastic) and cover them with the sauce. Refrigerate for at least 4 hours and up to 24 hours.
4 lbs. beef short ribs
Preheat your oven to 300 F.
Place the ribs in a Dutch oven with the marinade.
Roast in the oven until cooked through and tender, about 2 hours.