Note: To make these, you need to find a Mexican meat-market or Asian grocery store. Both cut the ribs across the bones as opposed to the normal American way. If its a Mexican place, then select the thinner cut ones.

5 pounds beef spare ribs, cross-cut
2 medium pear, peeled and cored, in slices*
12 cloves garlic, peeled
4 tsp ginger paste
1 cup soy sauce
12 Tbsp sugar
4 Tbsp toasted sesame oil (to taste)
2 Tbsp rice vinegar
1 Tbsp Black vinegar
2 1Tbsp fish sauce
2 tsp red pepper flakes
8 scallions sliced thin

Take everything but the meat and the scallions and put it all in a food processor. Run on high in 20 second pulses until smooth. Put the scallions in.  Place most of the marinade (I keep out less than 1/4 cup) into a plastic bag and add the meat so it is covered. Blurb the air. (I use a Foodsaver bag and seal it) You can also layer it in a pan if you want. Let sit 4 to 12 hours.

Remove the meat and throw the marinade away. Place on a hot grill and cook, turning every few minutes, until well browned on both sides. When nearly done, brush with remaining marinade. I'll add some more brown sugar and red pepper to the marinade to make it glaze.

*a friend of ours uses 1 cup pear nectar instead - the marinade is a blend of his, Cook's Illustrated, and Food of our Immigrant's Ancestors versions. They are all pretty similar. Ours drifts toward hotter over time. Other folks like sweeter. It is similar to the bulogi marinade we use on venison. The local Korean diner uses one marinade for all the meats so I guess it makes sense.