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Rinse the ribs in cold water to remove loose bone fragments and sediment. Drain well and set aside.
In a blender or food processor, blend Korean pear, onion, garlic, ginger, and water until is becomes a smooth pulp and add to a large mixing bowl. Optionally, pour into a fine mesh strainer or cheese cloth and drain the juice into a large mixing bowl and discard pulp.
To the large mixing bowl, add low sodium soy sauce, brown sugar, mirin, sesame oil, and black pepper. Mix well then add the ribs and marinate for 6 hours or overnight for best results.
Grill, broil, or pan fry them over medium high heat for 2-3 minutes per side.
Sprinkle the ribs with sesame seeds and sliced scallion and enjoy! Serve with kimchi, perilla leaf and other banchan.