Spicy Smoked Beef Rib Ramen – Ultimate BBQ Meets Japanese Fusion

This Spicy Smoked Beef Rib Ramen is the bold fusion you didn’t know you needed. Slow-smoked beef short ribs bring deep, barbecue richness, while the ramen broth delivers spicy, savory umami goodness with layers of chili, soy, garlic, and ginger. The result is a soul-warming bowl that combines the comfort of Japanese ramen with the bold character of American BBQ.

This recipe takes your typical ramen experience and turns it into something unforgettable — smoky, spicy, glossy, meaty, and deeply satisfying. Perfect for cold nights, weekend cooking projects, or anytime you’re craving a restaurant-level ramen bowl at home.

Quick Info

• Prep Time: 25 minutes
• Cook Time: 3 hours (+ 15 minutes resting)
• Total Time: 3 hours 40 minutes
• Servings: 4
• Cuisine Style: Japanese BBQ Fusion

Ingredients

For the Smoked Beef Ribs

• 2 large beef short ribs (about 2½ lbs total)
• 1 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder

For the Spicy Ramen Broth

• 1 tbsp sesame oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp gochujang or chili garlic paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 6 cups low-sodium beef broth
• 1 tbsp brown sugar or honey
• 1 tbsp miso paste (optional, adds depth)

For the Bowl Assembly

• 4 ramen noodle bundles (fresh preferred, or instant without seasoning)
• 2 soft-boiled eggs, halved
• ½ cup green onions, thinly sliced
• ½ cup bean sprouts
• 1 small carrot, julienned
• ½ cup corn (optional)
• Chili oil or toasted sesame seeds (for finishing)

Step-by-Step Instructions

1. Season and Smoke the Ribs

1. Preheat smoker to 250°F (120°C).
2. Pat ribs dry and coat lightly with olive oil.
3. Combine salt, pepper, paprika, chili powder, garlic powder, and onion powder.
4. Massage seasoning evenly over each rib.
5. Place ribs inside smoker and cook 2½–3 hours, until tender with a dark, flavorful crust.
6. Remove, rest for 15 minutes, then remove meat from bone and cut into bite-sized pieces.

Oven alternative: Roast at 300°F (150°C) for 3 hours, tightly covered, then broil 2–3 minutes for color.

2. Build the Spicy Ramen Broth

1. Heat sesame oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté 2–3 minutes until fragrant.
3. Stir in gochujang and cook 1 minute to release flavor.
4. Add soy sauce, rice vinegar, brown sugar (or honey), and miso paste.
5. Pour in beef broth and stir to combine.
6. Bring to a boil, then reduce to low and simmer 15–20 minutes.
7. Taste and adjust seasoning — add salt, extra heat, or sweetness as needed.

3. Cook the Ramen Noodles

1. Bring a pot of water to boil.
2. Add noodles and cook until just tender.
3. Drain and rinse quickly with warm water to remove excess starch and prevent sticking.

4. Assemble the Bowls

1. Divide noodles into deep ramen bowls.
2. Ladle hot broth over the noodles.
3. Add generous portions of smoked beef rib meat.
4. Top with green onions, bean sprouts, carrots, corn (optional), and soft-boiled egg.
5. Finish with chili oil or sesame seeds.

Tips, Variations & Upgrades

Flavor Enhancements

• Add 1 tsp chili crisp to each bowl for bold heat and aroma.
• Stir 1–2 tbsp rib drippings into the broth for extra smoky richness.
• Replace part of the beef broth with chicken broth for a smoother base.

Texture & Topping Options

• Add sautéed mushrooms for an earthy note.
• Swap bean sprouts for spinach or baby bok choy.
• Add crispy garlic or fried shallots for crunch.

Spice Level

• Mild: Use 1 tbsp gochujang instead of 2.
• Medium: Keep the recipe as written.
• Hot: Add chili crisp or sliced fresh chilies.

Alternative Proteins

• Smoked brisket
• Pulled pork
• Smoked tofu (vegetarian swap)

Storage & Make-Ahead Notes

• Broth can be refrigerated up to 4 days.
• Smoked beef stores well for 3 days (best kept separate from broth).
• Freeze broth + meat for up to 3 months, thaw overnight before reheating.
• Do NOT freeze noodles (texture changes when reheated).

Side Dishes

• Cucumber salad with rice vinegar
• Keto-friendly garlic sautéed bok choy
• Crispy gyoza dumplings
• Pickled daikon or ginger