Prep the ribs. Rinse the ribs under cold water to remove bone fragments, then pat dry very well with paper towels. This helps the marinade stick and promotes browning.

Mix the marinade. In a large bowl, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated pear, grated onion, garlic, ginger, gochujang (if using), and black pepper. Stir until the sugar dissolves.

Marinate the ribs. Add the ribs to the bowl, turning to coat each piece. Cover and refrigerate for at least 2 hours, preferably 6–12 hours. For the fastest option, marinate 45–60 minutes at room temperature, but longer gives deeper flavor.

Preheat the air fryer. Set to 400°F (200°C) for 5 minutes. Lightly oil the basket or tray to prevent sticking.

Drain and pat lightly. Remove ribs from the marinade, letting excess drip off. Pat lightly with paper towels so they’re glossy, not wet. Reserve 1/2 cup of marinade and bring it to a boil in a small pan for 1–2 minutes if you want a dipping sauce.

Arrange in a single layer. Lay ribs in the air fryer basket without overlapping. Crowding prevents proper browning. Work in batches if needed.

Air fry. Cook at 400°F (200°C) for 5–7 minutes per side, flipping once. Total time is usually 10–12 minutes, depending on thickness and your air fryer. The edges should char and the meat should be cooked through but still juicy.

Rest and garnish. Let the ribs rest 3–5 minutes. Sprinkle with sesame seeds and scallions. Serve with rice, lettuce leaves, and any sides you like. Brush with some of the boiled marinade if you want extra gloss.