Grilled Korean-Style Beef Short Ribs

Mix the 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 the short ribs in a 9x13-inch baking dish and coat them completely with the marinade.

Cover the baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.

Remove the short ribs to a plate, then blot them dry with paper towel to remove excess marinade.

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

Grill the 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).