Smoked Pork Ribs with Ramen Slaw: Fuse Your BBQ Now
Smoked ribs with a ramen slaw sounds like a stunt until you eat it. The slaw is doing what a vinegar slaw does, with more texture and more heat.
Last updated: September 15, 2026 · Originally published October 7, 2024
Applewood-smoked pork ribs alongside a crunchy raw-noodle slaw: Kansas City method, Japanese seasoning. 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.
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
- 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.
- 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
- Heat the Smoker: Meanwhile, get your smoker hummin’ at 110°C (230°F). Add applewood chunks for a sweet, mild smoke that will not overpower the hoisin glaze.
- 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.
- 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.
- Cook Further: Now, 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.
- Glaze: Finally, 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
- Make the Ramen: While the ribs finish, cook up that Kabuto ramen kit—noodles and broth—just like the box says.
- 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.
- 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.
- 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
Why does this combination work? Contrast, mostly. The ribs are soft, fatty and smoky; the slaw is raw, crunchy and sharp. The hoisin glaze bridges them, because it is sweet enough to belong on the ribs and savory enough to belong in the slaw. 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 gives a mild, fruity smoke here; cherry works equally well.
- Time-Saver: Mix up the rub and glaze a day ahead; 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. After you’ve mastered pork ribs, try some other Different Cuts of Pork.
Worth trying if your rib routine has gone stale. Put your variations in the comments.
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BBQ Temperature Charts & Guides
Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.
| Cut | Pull | Time |
|---|---|---|
| Brisket | 203°F | 12–16h |
| Spare ribs | 195–203°F | ~6h |
| Pork butt | 203°F | 12–14h |
Target temps & times for 17 cuts, sortable by meat, weight and doneness.
View full chart →| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Rare to well-done, burger safety (160°F) and resting times.
View full chart →| Food | Fridge | Freezer |
|---|---|---|
| Brisket, ribs | 3–4 days | 2–3 mo |
| Smoked sausage | 1 week | 1–2 mo |
| Potato salad | 3–4 days | no freeze |
How long smoked meats & sides keep — fridge and freezer, USDA-based.
View full chart →Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.
Open the glossary →
