Korean BBQ Short Ribs (Galbi)

1. Prepare the short ribs: If using bone-in ribs, score the meat deeply across the grain without cutting through the bone to allow the marinade to penetrate. If using flanken-cut (LA-style) ribs, no scoring is needed. Rinse the ribs under cold water to remove any bone fragments and excess blood. Pat them thoroughly dry with paper towels.

2. Soak the ribs in cold water for at least 30 minutes, changing the water once or twice, to draw out impurities and excess blood. After soaking, rinse again and pat completely dry.

3. Prepare the marinade: In a large bowl, combine the soy sauce, water, brown sugar, grated Asian pear, minced garlic, minced ginger, grated onion, sesame oil, and black pepper. Whisk until the sugar is fully dissolved.