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|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|
Serving size: Complete recipe
Calories 1899 Calories from Fat 592
% Daily Value*
Total Fat 66 g102%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 471.7 mg157.2%
Sodium 3913.9 mg163.1%
Total Carbohydrates 100 g33.2%
Dietary Fiber 14.5 g58.2%
Sugars 60.9 g
Protein 213 g426.4%
Vitamin A 13.4% Vitamin C 61.3%
Calcium 47.4% Iron 113.6%
*Based on a 2000 Calorie diet
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.