3-4 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)

1/2 cup soy sauce

1-1/2 cups brown sugar

1/2 cup rice vinegar

2 tablespoon sesame oil

2 teaspoons black pepper

1/2 teaspoon cayenne

1 medium onion, peeled and quartered

8 garlic cloves, peeled

1-2 small Asian pears, peeled, cored and quartered (or use an ordinary pear or tart apple)

1, 1-inch chunk of ginger, peeled

2 teaspoons sesame seeds

1 bunch green onions, diced

Steamed rice, optional

Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. Toss ribs with 1 cup brown sugar. Set aside. 

In blender, add soy sauce, remaining brown sugar, rice vinegar, sesame oil, black pepper, cayenne, onion, garlic, pear, ginger, and sesame seeds. Grind ingredients to a smooth purée.

Pour marinade over short ribs and mix well. Cover and refrigerate overnight, or up to 48 hours. (The longer the better.)

Before grilling, heat grill to high. Bring ribs to room temperature, drain and discard marinade.

Grill short ribs for 2 to 3 minutes per side, until nicely browned but juicy. 

Pile grilled meat on a platter, top with green onions, and serve immediately with sticky rice and a nice asian green salad.