Grate the Korean Pear and mix with the Rice Wine
Make cross cut slits on the beef short ribs
Rub the beef ribs with the rice wine and pear mixture
Let the ribs marinate for 30 minutes while you mix the other ingredients
Mix together the soy sauce, sugar, sesame oil, onion, and garlic
Put the beef ribs in the marinade and place in the refrigerator overnight (or at least 4 hours)
After the ribs have marinated overnight setup the Big Green Egg for direct grilling
Preheat the Big Green Egg to 450°
Place the ribs on the grate and cook for 5 minutes
Turn the ribs and cook for another 5 minutes
Take the ribs off the egg and let rest for 10 minutes
Sprinkle black pepper, sesame seeds, and green onions
Serve with rice and lettuce wraps