Step 1

In a 13x9-inch dish, combine the soy sauce, sugar, mirin, sesame oil and pepper. Place the pear, onion, garlic and ginger in a blender, and process them until they're smooth. Whisk the pear mixture into the soy sauce mixture.

Step 2

Add the ribs, and turn to coat them in the marinade. Cover and refrigerate the ribs for four hours. Editor's Tip: Don't over-marinate the ribs. The enzyme in the pear works quickly, and the ribs obtain the best texture within four hours. Marinating them for longer will cause the meat to take on an unpleasant mushy texture.

Step 3

Drain and discard the marinade. Grill the ribs, covered, over medium heat for four to five minutes on each side or until the meat reaches the desired doneness. For medium-rare, a thermometer should read 135°F; for medium, 140°; or for medium-well, 145°. Before serving, garnish the ribs with sesame seeds and green onions. Editor's Tip: Probing the thin flanken-cut short ribs can be tricky, but you'll know they're done when the meat is firm to the touch with a little give. The meat will also shrink away from the bones, causing them to pop out like buttons.