Slaw and Greens with Smoked Pork Ribs

I have dedicated the last 12 years to cooking, eating, and writing about authentic American low and slow BBQ. Some of my favorite meals have been at those charming, rickety roadside BBQ joints, where I’ve enjoyed gnawing on tender, succulent, smoky ribs paired with crunchy slaw and a generous helping of steamed greens.

Slow-cooked pork ramen is just fantastic! I decided to mix things up a bit and have some fun by giving a classic deep south BBQ dish a twist in the ramen bowl.

I used smoked pork ribs, coated them in a Japanese-inspired BBQ rub, and finished them off with a delicious Asian-style BBQ sauce.

Yum! We’re tossing those greens directly into the broth to soften them, and we’re creating a fun slaw with grated carrot and shredded cabbage for the perfect crunch.

A small amount of Kewpie Japanese mayo drizzled on top of the dish completes the dish.

The Components

• 1 x Kabuto Spicy Garlic Ramen Kit
• One slab of spare ribs!
• 1/4 of a head of red cabbage, all finely shredded up!
• 1 medium carrot, grated.

Take two generous handfuls of rainbow chard, or any other leafy green of your choice.

For the rub (mix together)

• 11/2 tablespoons of shichimi togarashi seasoning
• One tablespoon of demerara sugar
• One tablespoon of salt

For the BBQ Glaze

Mix together some hoisin sauce and BBQ sauce in equal parts!

For The Garnish

• Kewpie Mayo
• Fresh coriander leaves
• Sliced red or green jalapeno chili peppers
• Shichimi togarashi 

The Cooking Method

1. Just grab a piece of kitchen roll and peel off that membrane from the back of the ribs!
2. Apply a generous amount of BBQ rub to the ribs and allow them to rest in the refrigerator for a few hours.
3. Fire up your smoker and get that temperature comfortable and steady at about 110°C!
4. Just toss in a couple of smoked wood chunks, then lay those ribs on the smoker with the meat side facing up!
5. In just a couple of hours, those ribs will be looking fantastic, and you’ll notice a lovely bark starting to develop. It’s the perfect moment to outsmart them!
6. Lay out a sheet of foil and sprinkle a nice, thin layer of brown sugar on top.
7. Place the ribs on the sugar, with the meat side facing down.
8. Ensure that the ribs are tightly wrapped in foil and that a small amount of apple juice is added to maintain their juicy and delectable quality.
9. Pop it back on the smoker for another hour or two!
10. Gently take the ribs out of the foil and pop them back on the smoker with the meat side facing up—they should be super tender and nearly falling apart at this stage.
11. Slather that meat with the BBQ glaze, then pop the lid down while you prep the rest of your goodies!
12. Just follow the pack instructions to mix the ramen broth and noodles, then scoop it all into bowls. Enjoy!
13. Throw in the greens, carrot, and cabbage!
14. Gently take the ribs out of the smoker, and then you can either pull the meat off the bones and toss it into the bowl, or if you’re feeling it, just slice them into individual ribs and pop them in there with the bones too!
15. Top it off with some coriander, sliced chillis, and a sprinkle of shichimi. Then add a delicious drizzle of Kewpie for that extra flair!