Korean Short Ribs

1 1/2 cups lite soy sauce
1/4 cup white sugar (I use brown sugar)
1/4 cup sesame oil
3 tablespoons vegetable oil
8-10 cloves of fresh garlic, crushed
6 large green onions, chopped roughly
1 inch piece of ginger chopped
1 Asian pear grated
4 pounds Korean-style short ribs
Toasted sesame seeds

Combine the soy sauce, sugar, sesame oil and corn oil in a large mixing bowl. Add garlic, ginger Asian pear and green onion and stir together. Put short ribs into large sealable freezer bag (you may need two). Pour marinade into bag and turn bag over several times to ensure all meat pieces are covered. Refrigerate for at least four hours, but preferably overnight. Turn bag at least once in the middle of the marinating process.

Heat grill to medium-high heat before adding the meat. Drain excess marinade off short ribs and grill them until medium, about 6-8 minutes. The ribs burn quickly of the sugar in the marinade so turn them often to prevent charring.

Sprinkle with toasted sesame seeds and chopped green onions.