Grilled Korean-Style Beef Short Ribs

Step 1
Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.

Step 2
Arrange short ribs in a 9×13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.

Step 3
Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.

Step 4
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 5
Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).