Marinate the short ribs for 4 hours: In a food processor or blender, pulse the garlic and scallion with 1-second pulses until finely minced. Add the pear, and pulse again until finely minced. Add the rest of the marinade ingredients and process until well combined. Put the short ribs in a gallon zip-top bag (or a baking dish) and pour the marinade over the ribs. Seal the bag and store it in the refrigerator for 2-4 hours, turning occasionally to marinate evenly.

Preheat grill for direct medium heat cooking (350°F): On a gas grill, preheat on high for ten minutes, brush the grates clean, then turn the heat down to medium. On a charcoal grill, light the coals, wait until they are covered with gray ash, then spread them in a single layer over the charcoal grate. Clean the grate with a grill brush, and then wipe the grate with a paper towel dipped in vegetable oil to oil the grate.

Cook the ribs for 4 minutes a side: Remove the ribs from the marinade and let any excess drip off. Put the ribs on the grill grate directly over the fire. (Keep the lid closed as much as possible if cooking on a gas grill.) Grill the ribs until they are well browned, turning every 2 minutes, about 8 minutes total. (About 4 minutes per side). Remove ribs to a plate and let rest before serving. Enjoy!