Cut the ribs into 3 sections so that each piece should have one rib. Cut off the outer fat from the pieces and give two slits (1/2" deep) on each. Place them in the bowl with cold water and soak them for 1 hour to remove some blood. Drain.
Bring to boil a pot of water and cook the ribs for 5 minutes. Drain and rinse with hot water. (This will clean the meat and get rid of unclean ingredients coming from the bones) Discard the water.
Put the ribs back into the pot and pour 6 cups water and the other stock ingredients. Boil and simmer for 30 minutes. Strain the stock through fat separator, reserve the beef and 1 1/2 cup of stock (Rest of stock can be used for other purpose). Discard the other stuff.
In a blender, puree onion pear, kiwi, garlic, ginger until smooth. Put the purees in a mixing bowl and add the rest of marinade ingredients plus the reserved stock. Mix well.
In a braising pot, combine the ribs and the marinade, bring to boil and simmer over low heat for 30 minutes covered. Add the radish, carrots, chestnuts and dates to the pot. Continue to simmer for another 20 -30 minutes. If the sauce seems too runny, open the lid slightly so the steam can escape.
Braise until everything gets soft and tender and the marinades get thickened. (The chestnut will have some body when bite to it)
Sprinkle with sesame seeds and chopped walnut when serving. Serve warm with rice.
Note: Need to double the recipe? just increase amount of marinade by 1 1/2 times rather than 2 times.
