|Beef spareribs||2 Pound, cut into 3 inch pieces|
|Peanut oil||1 Tablespoon|
|Soy sauce||4 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Sake/Dry white wine||2 Tablespoon|
|Roasted sesame seeds||2 Teaspoon, ground|
|Black pepper||1 Teaspoon|
|Scallions||4 , chopped|
|Onion||1 , chopped|
|Ripe pear||1 Large, peeled and cored|
First prepare the spareribs.
Using a sharp knife, carefully open out the flesh to make three 'wings', then criss-cross all of the meat (and bone) with small, deep incisions, taking care not to cut through the meat entirely.
To make the marinade, combine all the ingredients, except the pear, in a large, shallow dish.
Chop the pear roughly so that the flesh is crumbling, and stir into the marinade mixture.
Add the ribs and set aside to marinate overnight at room temperature.
Preheat the grill (broiler) to moderately high.
Remove the beef from the marinade and transfer to the rack of the grill (broiler).
Brush lightly with the oil.
Grill (broil) the meat for 15 minutes, or until it is cooked through and golden brown.
Remove from the heat and serve at once.