Korean Beef Short Ribs

Instructions

1. Prepare the ribs
   Rinse the short ribs under cold water and pat dry with paper towels. If necessary, score the meat across the grain in a diamond pattern, about 1/8 inch deep to allow the marinade to penetrate.
2. Make the marinade
   In a large bowl, combine soy sauce, brown sugar, rice wine, sesame oil, minced garlic, grated Asian pear, grated onion, ginger, and black pepper. Mix well until sugar is dissolved.
3. Marinate the ribs
   Place the short ribs in a large resealable plastic bag or shallow dish and pour the marinade over them. Massage the marinade into the meat, making sure all surfaces are covered. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
4. Prepare for grilling
   Remove the ribs from the refrigerator 30 minutes before cooking to bring them to room temperature. Preheat your grill to medium-high heat (about 450°F). Oil the grates lightly to prevent sticking.
5. Grill the ribs
   Remove the ribs from the marinade, shaking off excess. Grill the ribs for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium. Watch carefully as the sugar in the marinade can burn quickly.
6. Rest and serve
   Transfer the grilled ribs to a serving platter and let rest for 5 minutes. Sprinkle with sliced green onions and toasted sesame seeds before serving.