Prepare the short ribs by patting them dry with paper towels. If needed, score the meat lightly between the bones to help the marinade penetrate better.

In a large mixing bowl, combine soy sauce, brown sugar, rice wine, grated Asian pear, minced garlic, sesame oil, ginger, green onions, sesame seeds, and black pepper. Whisk until sugar is completely dissolved.

Place the short ribs in a large, shallow dish or zip-top bag and pour the marinade over them. Make sure all ribs are well coated.

Cover and refrigerate for at least 6 hours, preferably overnight (up to 24 hours) for the best flavor and tenderness. Turn the ribs occasionally to ensure even marination.

When ready to cook, remove the ribs from refrigerator and let stand at room temperature for about 30 minutes.

Preheat your grill to high heat (about 450-500°F).

Remove the ribs from the marinade, shaking off excess. Reserve some marinade if you'd like to brush it on while grilling.

Grill the short ribs for about 3-4 minutes per side for medium doneness, or to your preferred level of doneness. The high heat will caramelize the sugars in the marinade, creating a delicious crust.

Transfer to a serving platter and garnish with additional sliced green onions and sesame seeds.