Smoked Pork Ribs with Ramen Slaw: Fuse Your BBQ Now

Well, folks, gather ‘round the smoker, ‘cause ol’ Earl “The Rib Whisperer” Tatum’s got a tale to tell—and a recipe that’ll make your taste buds sing. Smoked Pork Ribs with Ramen Slaw ain’t just a meal; it’s a downright fusion of Kansas City soul and Japanese flair. Picture this: tender, smoky ribs, kissed by applewood, sittin’ pretty next to a crunchy ramen slaw that’s got a little kick. For over 30 years, I’ve been perfectin’ ribs, and now, with a Japanese rub and a sticky hoisin-BBQ glaze, this dish brings comfort and a spark of excitement to the table. Ready to fire up that smoker and weave some magic? Let’s mosey through it, step by step.

BBQ meets ramen in this fusion feast

Ingredients for Smoked Pork Ribs with Ramen Slaw

To whip up this rib-ticklin’ masterpiece, you’ll need to rustle up these essentials:

• 1 Kabuto Spicy Garlic Ramen Kit
• 1 slab of spare ribs
• 1/4 head of red cabbage, finely shredded
• 1 medium carrot, grated
• 2 handfuls of rainbow chard (or your favorite leafy greens)

For the Rub

• 1.5 tablespoons shichimi togarashi seasoning
• 1 tablespoon demerara sugar
• 1 tablespoon salt

For the BBQ Glaze

Mix equal parts hoisin sauce and BBQ sauce—simple, yet it’ll stick to your ribs like a good story.

For the Garnish

• Kewpie Japanese mayo
• Fresh coriander leaves
• Sliced jalapeno peppers (red or green)
• Shichimi togarashi

How to Make Smoked Pork Ribs with Ramen Slaw

Now, let’s get to the good part—cookin’ these beauties. Follow along, and don’t rush it, ‘cause ribs like these deserve patience:

Prep and Season the Ribs

1. Prep the Ribs: First off, grab them spare ribs and peel that membrane off the back. Use a kitchen towel for grip—it’ll come off smooth as a whistle.
2. Season: Next, rub on that shichimi mix with sugar and salt. Then, pop ‘em in the fridge for a few hours—or better yet, overnight—so they soak up all that goodness.

Smoke the Ribs Low and Slow

3. Heat the Smoker: Meanwhile, get your smoker hummin’ at 110°C (230°F). Toss in some applewood chunks—gives ‘em that sweet, subtle smoke I learned to love back in Kansas City.
4. Smoke: After that, set them ribs meat side up on the grates. Let ‘em ride for about 2 hours ‘til a nice bark forms—dark, crusty, and full of flavor.
5. Wrap: Then, roll out some foil, sprinkle a bit of brown sugar, and lay the ribs meat side down. Splash on some apple juice, wrap ‘em tight, and let the steam work its magic.
6. Cook Further: Consequently, send ‘em back to the smoker for another 1-2 hours. You’re lookin’ for tender, juicy ribs that give just a little when you nudge ‘em.
7. Glaze: Now, unwrap ‘em gentle-like, flip ‘em meat side up, and brush on that hoisin-BBQ glaze. Give it 15-20 minutes more in the smoke to set that sticky shine.

Assemble the Fusion Dish

8. Make the Ramen: While the ribs finish, cook up that Kabuto ramen kit—noodles and broth—just like the box says.
9. Assemble: Next, ladle the ramen into bowls. Toss in the greens to soften in that warm broth, then pile on the cabbage and carrot for a crisp bite.
10. Add Ribs: Finally, pull them ribs off the smoker. You can shred the meat or slice ‘em into single ribs—your call—then nestle ‘em right into them bowls.
11. Garnish: For the finishin’ touch, top it all off with coriander, a few jalapeno slices, a dash of shichimi, and a drizzle of Kewpie mayo for a creamy kick that ties it together.

Why Smoked Pork Ribs with Ramen Slaw Works

Ever sit back and wonder what makes a dish like Smoked Pork Ribs with Ramen Slaw so downright irresistible? For me, it’s the smoke—that deep, slow flavor I’ve been chasin’ since my firefightin’ days—meetin’ up with the spicy, soul-warmin’ ramen broth. Moreover, the ribs fall apart soft, while the slaw crunches back, and that hoisin glaze? It’s a sticky umami hug that pulls it all together. In short, this here’s Southern BBQ and Japanese comfort sittin’ side by side, like old friends sharin’ a porch swing. Want a peek at ramen’s roots? Check its history here.

Tips for Perfect Smoked Pork Ribs with Ramen Slaw

• Rib Choice: Spare ribs got that rich flavor, but baby backs’ll do fine—just shave a little time off the cook.
• Wood Selection: Applewood’s my go-to for that mild, fruity smoke—cherry works too.
• Time-Saver: Mix up the rub and glaze a day ahead; consequently, it gives you more time to enjoy the process.
• Spice Control: Dial back the shichimi if heat ain’t your thing—keep it gentle.
• Vegetarian Option: Alternatively, swap them ribs for smoked tofu or mushrooms if meat’s off the menu.

Pairing Suggestions

Smoked Pork Ribs with Ramen Slaw stands tall on its own, but throw in some grilled corn or a cool cucumber salad, and you’ve got a spread worth talkin’ about. Besides, dig into our guide on mastering smoked pork ribs for more tricks I’ve picked up over the years.

So, you ready to fuse your BBQ with Smoked Pork Ribs with Ramen Slaw? Get that smoker goin’, take it slow, and drop a comment below with your favorite twist—I’d love to hear how it turns out!