Rinse and prep ribs: Briefly rinse the ribs under cold water to remove bone fragments, then pat completely dry with paper towels.

Make the marinade: In a large bowl, whisk soy sauce, brown sugar, honey, rice vinegar (or mirin), sesame oil, garlic, ginger, grated pear, green onions, sesame seeds, black pepper, and optional chili flakes.

Marinate: Add ribs to a large zip-top bag or shallow dish. Pour in the marinade, ensuring every piece is coated. Chill for at least 4 hours, ideally overnight up to 24 hours. Turn once or twice for even soaking.

Preheat grill or broiler: Heat a grill to medium-high and oil the grates. For indoor cooking, use a grill pan over medium-high heat or set your oven broiler to high and line a sheet pan with foil and a rack.

Shake off excess: Let ribs come to room temp for 15–20 minutes. Wipe off excess marinade to avoid flare-ups, but don’t remove it all.

Cook: Grill 3–4 minutes per side until nicely charred and caramelized. If broiling, place ribs 4–6 inches from heat and cook about 4 minutes per side. Aim for a deep brown crust with slightly crisp edges.

Rest and garnish: Let ribs rest 5 minutes. Garnish with extra green onions and sesame seeds.

Serve: Pair with steamed rice, lettuce leaves, ssamjang, and quick pickles or kimchi.