Spicy Smoked Beef Rib Ramen: Ultimate BBQ & Japanese Fusion Recipe

Andro-apk

10 Nov, 2025

Prepare for an explosion of flavor with our Spicy Smoked Beef Rib Ramen! This incredible recipe masterfully fuses the tender, smoky depth of slow-cooked BBQ beef short ribs with the rich, umami-packed comfort of a spicy Japanese ramen broth. Learn how to create a restaurant-quality ramen experience at home, complete with perfectly cooked noodles and vibrant toppings. Ideal for cozy evenings or impressing guests, this hearty bowl is a must-try for lovers of bold, soul-warming flavors and unique culinary combinations.

Servings: 4

Prep Time: 25 minutes

Cook Time: 3 hours (plus 15 min rest)

Ingredients:

**For the Smoked Beef Ribs:**

2 large beef short ribs (about 2½ lbs total)

1 tablespoon olive oil

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

**For the Broth:**

1 tablespoon sesame oil

1 small onion, chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons gochujang (Korean chili paste) or chili garlic sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

6 cups beef broth (low sodium)

1 tablespoon brown sugar or honey

1 tablespoon miso paste (optional, for extra depth)

**For the Ramen Bowl:**

4 ramen noodle bundles (fresh or instant, without seasoning packets)

2 soft-boiled eggs, halved

½ cup sliced green onions

½ cup corn kernels (optional)

½ cup bean sprouts

1 small carrot, julienned

Chili oil or sesame seeds, for garnish

Instructions:

**1. Prepare & Smoke the Ribs:** Preheat your smoker to 250°F (120°C). Rub the ribs all over with olive oil. In a small bowl, mix salt, pepper, paprika, chili powder, garlic powder, and onion powder. Rub this seasoning evenly over the ribs. Place ribs in the smoker and smoke for 2½–3 hours, or until tender and a nice bark forms on the outside. (Alternatively, you can roast them in the oven at 300°F/150°C for 3 hours if you don’t have a smoker.) Once done, rest the ribs for 15 minutes, then slice the meat off the bone into bite-sized pieces.

**2. Craft the Spicy Broth:** In a large pot or Dutch oven, heat sesame oil over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté for 2–3 minutes until fragrant. Stir in the gochujang (or chili garlic sauce) and cook for another minute. Add the soy sauce, rice vinegar, brown sugar (or honey), and miso paste (if using). Stir to combine. Pour in the beef broth and bring the mixture to a boil. Reduce heat to low and simmer for 15–20 minutes to allow the flavors to blend. Taste and adjust spice or salt levels as desired.

**3. Cook the Noodles:** While the broth simmers, boil water in a separate large pot. Cook ramen noodles according to package instructions until just tender. Drain the noodles and rinse briefly under warm water to prevent them from sticking together.

**4. Assemble Your Bowls:** Divide the cooked noodles evenly between 4 deep ramen bowls. Ladle the hot spicy broth over the noodles. Arrange the smoked beef rib pieces generously on top of the noodles. Garnish with sliced green onions, bean sprouts, corn kernels (if using), julienned carrot, and half of a soft-boiled egg. Finish with a drizzle of chili oil or a sprinkle of sesame seeds for the perfect final touch.

Nutrition Information (approximate):

- Calories: Approx. 950-1100 per serving

- Protein: Approx. 50-60g per serving

- Carbs: Approx. 80-100g per serving

- Fat: Approx. 55-70g per serving

Notes & Tips:

**Smoker Alternative:** No smoker? No problem! You can achieve tender ribs by roasting them in an oven at 300°F (150°C) for 3 hours, following the same seasoning steps.

**Boost the Heat:** For an extra kick, add a teaspoon of chili crisp, sriracha, or a dash more gochujang directly to each bowl before serving.

**Deepen the Flavor:** For an even richer, smokier broth, consider adding a splash of the rib drippings (if any) to your simmering broth.

**Vegetarian Adaptation:** Easily convert this recipe by replacing the beef ribs with a block of smoked tofu (cubed and pan-fried) and using vegetable broth for a delicious plant-based option.

**Perfect Soft-Boiled Eggs:** For ideal soft-boiled ramen eggs, cook eggs in boiling water for exactly 6-7 minutes, then immediately transfer them to an ice bath to stop cooking and make peeling easier.

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