Strawberry Spareribs

Why people make this dish

Strawberries and spareribs might sound like an unusual pairing, but Bro Niu swears by it. The sweet-sour combination creates a sticky, fragrant glaze that makes the pork irresistible — even for people who have been unwell and lost their appetite. In traditional food-therapy thinking, strawberries are valued for their ability to support healthy digestion and moisten the lungs, while pork ribs add nourishing substance. Together they are thought to be particularly helpful for those recovering from illness, with poor nutrition, or simply in need of something a little comforting. If you can get your hands on Japanese or Korean strawberries when in season, their natural sweetness makes an especially delicious sauce.

Who it suits / who should be cautious

• People with poor appetite, general low energy, or those convalescing after illness
• Children and adults alike — it is a genuinely tasty family dish
• People with diabetes should be mindful of the sugar and jam in the recipe

Why these ingredients (the food-therapy logic)

• Strawberry (cao mei): Traditionally associated with generating fluids, supporting the stomach, and gently moistening the lungs; also used to soothe the effects of excess alcohol
• Pork spare ribs (lv pai gu): Provide substantial nourishment; in Chinese food therapy, pork is considered to nourish blood and support overall body replenishment
• Ginger, garlic, shallot: Aromatic warming ingredients that traditionally support healthy digestion and circulation

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Fresh strawberries	8 pieces	Ripe and sweet; Japanese or Korean varieties preferred
Pork spare ribs	~450 g	Marinate in light soy sauce for 1 hour before cooking
Minced ginger	1 tsp
Minced garlic	1 tsp
Minced shallot	1 tsp
Rice vinegar	1/2 tbsp
White sugar	1/2 tbsp
Salt	1/2 tsp
Strawberry jam	1 tbsp	Or cook down fresh strawberries into a sauce (double the fruit)
Water	3 tbsp
Cornstarch	for dusting	Dust ribs again just before frying

Method

1. Wash and slice the strawberries. Wash the ribs, pat dry, and marinate in light soy sauce and a little cornstarch for 1 hour.
2. Heat oil in a wok. Just before adding the ribs, dust them once more with cornstarch. Deep-fry until golden and cooked through, then drain on paper towels.
3. Leave a small amount of oil in the wok. Stir-fry the minced ginger, garlic, and shallot until fragrant.
4. Add the sliced strawberries and the sauce ingredients (vinegar, sugar, salt, jam, and water). Simmer for about 3 minutes.
5. Return the ribs to the wok and toss everything together until the sauce thickens and coats the ribs. Serve immediately.

Bro Niu’s tips

If you prefer to skip the jam, you can make a fresh strawberry sauce instead — simply double the amount of strawberries, add a little extra sugar, and cook for about 10 minutes until the fruit has broken down into a sauce. This gives a purer, more vibrant flavour.

Community questions answered (selected)

• Q (reader): My son cooked this recipe and found it delicious. Also, my 12-year-old son keeps straining his thigh muscles playing football — is this a calcium deficiency? Bro Niu: Sports injuries like pulled muscles are common in active children and are generally not related to calcium. To support strong tendons and bones, you can make a broth with Chinese yam (huai shan), euryale seeds (qian shi), chestnuts, red dates, chicken feet, and pork shin — simmer 8 bowls down to 4, and the whole family can enjoy it.

• Q (Luci): What a great idea using strawberries — I made orange ribs for Valentine’s Day this year. I’ll borrow this idea next time! Bro Niu: Using any fresh fruit in a savoury dish creates its own lovely flavour. Orange ribs are equally delicious.

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Published February 14, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.