Grilled Korean-Style Beef Short Ribs

1 large Asian pear, peeled, cored and sliced

⅓ cup sherry wine

⅓ cup soy sauce

¼ cup rice vinegar

⅛ cup brown sugar

3 cloves garlic, peeled

5 slices fresh ginger, peeled and thinly sliced

1 tablespoon hoisin sauce

1 tablespoon hot chile paste (such as sambal oelek)

1 teaspoon sesame oil

4 pounds beef short ribs, trimmed

1 chopped green onion for garnish

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.

Arrange short ribs in a 9x13-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.

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

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

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).