Peel and core Asian pear, apple, ginger and garlic. Put in food processor and pulse to puree. Alternately, you could grate by hand.
Add soy sauce, brown sugar, sesame oil, mirin, cayenne and pepper. Pulse to incorporate.
Slice green onions. Add to marinade.
Stir in sesame seeds.
Marinate ribs in a zip lock bag or shallow casserole dish in the refrigerator at least 12 hours, preferably overnight.
Remove ribs from refrigerator 30 minutes before grilling.
Remove ribs from marinade. Grill on high for 3 or 4 minutes per side to desired doneness.
Garnish with sliced green onions and sesame seeds.