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1
For the garlic mixture: Place the oil and garlic in a shallow frying pan.
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2
Mix until combined and the oil just covers the garlic, adding more oil as necessary.
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3
Cook over medium heat until the oil begins to bubble and the garlic turns golden brown, 2 to 3 minutes.
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4
Immediately remove from the heat and drain off the oil.
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5
Set the garlic aside and let cool.
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6
For the BBQ marinade: Combine the pear puree, sugar, soy sauce, oyster sauce, rice wine, pepper, schichimi togarashi and 5-spice powder in a 2-quart saucepan and mix thoroughly with a whisk.
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7
Cook over high heat until the mixture comes to a boil.
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8
Add the prepared garlic mixture, lower the heat and simmer until slightly thickened, about 15 minutes.
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9
Remove from the heat and stir in the onion and scallion.
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10
Let cool to room temperature, about 30 minutes.
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11
Meanwhile, remove any excess fat and sinew from the ribs.
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12
Cut into 1/2-inch cubes and transfer to a 4-quart container.
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13
Slowly pour the cooled BBQ marinade over the ribs and mix until thoroughly coated.
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14
Marinate the ribs in the refrigerator at least 8 hours.
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15
Drain the ribs and onion of excess BBQ marinade through a sieve or strainer.
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16
Heat the oil in a frying pan over high heat, 2 to 3 minutes.
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17
Add the ribs and onion and cook, mixing often to prevent burning, until caramelized and cooked to desired doneness, 2 to 3 minutes for medium-rare, 3 to 5 minutes for medium.
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18
Serve on rice, bread or salad.
