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A close-up shot of a bowl of spicy ramen featuring a rich, reddish-orange broth, ramen noodles, and a large, whole smoked beef short rib on top. The bowl is garnished with two halved soft-boiled eggs (with jammy yolks), thinly sliced jalapeños, and chopped scallions.

Spicy Smoked Beef Rib Ramen

This Spicy Smoked Beef Rib Ramen brings together smoky, fall-off-the-bone beef ribs and a rich, spicy broth layered with umami — the ultimate comfort food fusion of BBQ and Japanese ramen.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American BBQ Fusion, Japanese
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Smoked Beef Ribs
  • 2 lbs beef short ribs bone-in
  • 1 tbsp kosher salt
  • 1 tbsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
Spicy Ramen Broth
  • 1 tbsp sesame oil
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 1 tbsp ginger grated fresh
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 6 cups beef broth low sodium
  • 1 tbsp rice vinegar
Assembly
  • 4 ramen noodle bricks cooked according to package
  • 2 soft-boiled eggs halved
  • green onions sliced, for garnish
  • nori strips or sesame seeds optional garnish

Equipment

  • Smoker or Grill
  • Large Stock Pot
  • Tongs
  • Strainer
  • Serving bowls

Method
 

  1. Preheat smoker or grill to 250°F (120°C). Season beef ribs generously with salt, pepper, garlic powder, and smoked paprika.
  2. Smoke the ribs for 3 hours, or until tender and internal temperature reaches around 200°F (93°C). Let rest and shred meat from bones.
  3. In a large pot, heat sesame oil over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
  4. Stir in gochujang and soy sauce, cooking for 1 minute to deepen the flavor.
  5. Pour in beef broth and bring to a simmer. Add shredded smoked beef and simmer for 20–30 minutes to infuse flavor.
  6. Finish the broth with rice vinegar and adjust seasoning with salt or more gochujang if needed.
  7. Divide cooked ramen noodles among bowls, ladle hot broth and beef on top, and garnish with eggs, green onions, and nori strips.

Notes

For an extra smoky kick, add a few drops of liquid smoke to the broth or top with chili oil before serving. This ramen pairs beautifully with pickled vegetables or kimchi on the side.