Trim the excess fat from 1.5kg of LA-style beef short ribs (flanken cut) and rinse them. Soak in cold water for 10-20 minutes, then drain.
Blend 1 chopped Asian pear, 1 medium chopped onion, 8 garlic cloves, and 1 teaspoon of chopped ginger until smooth.
In a large bowl, mix the purée with ⅓ cup of soy sauce, ⅓ cup of water, ¼ cup of honey, 2 tablespoons of toasted sesame oil, and 1 teaspoon of ground black pepper.
Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour, or overnight.
Cook the ribs in batches in a hot grill pan or skillet for about 5 minutes, turning, until browned and cooked through. Cut the meat off the bones into bite-size pieces.
