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Rinse the short ribs if needed, then pat them completely dry. Optional: Season lightly with SPG.
Sear the ribs in a hot skillet for 1–2 minutes per side, just until browned.
Arrange the ribs in the crockpot then top with the sliced onions.
Mix the shoyu, vinegar, brown sugar, water, oyster sauce, sesame oil, garlic, peppercorns and ground pepper. Pour it over the ribs and add the bay leaves.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until tender. Flanken ribs are thin, so check them early to keep them from completely falling apart.
Transfer the ribs to a sheet pan. Skim the excess fat from the cooking liquid, then simmer the liquid in a saucepan for 5–10 minutes.
Mix the cornstarch and cold water, then whisk the slurry into the simmering sauce until glossy and lightly thickened.
Spoon the sauce over the ribs.
Serve over rice and finish with crispy garlic and sliced green onions.