Step 1

Rinse the ribs in cold water to remove loose bone fragments and sediment. Drain well and set aside.

Step 2

In a blender or food processor, blend Korean pear, onion, garlic, ginger, and water until is becomes a smooth pulp and add to a large mixing bowl. Optionally, pour into a fine mesh strainer or cheese cloth and drain the juice into a large mixing bowl and discard pulp.

Step 3

To the large mixing bowl, add low sodium soy sauce, brown sugar, mirin, sesame oil, and black pepper. Mix well then add the ribs and marinate for 6 hours or overnight for best results.

Step 4

Grill, broil, or pan fry them over medium high heat for 2-3 minutes per side.

Step 5

Sprinkle the ribs with sesame seeds and sliced scallion and enjoy! Serve with kimchi, perilla leaf and other banchan.