5 lbs beef short ribs (cut flanken style)
5 cloves garlic
1 onion (coarsely chopped)
1 Asian pear (cored and cubed)
1 cup soy sauce (such as Kikkoman®)
1 cup brown sugar
1/4 cup honey
1/4 cup sesame oil
In a large stockpot, place the ribs and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.
In a blender, combine the garlic, onion and Asian pear; puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Grill ribs until the meat is tender and the outside is crusty, 5-10 minutes per side.