I’ve spent a large part of the past 12 years cooking, eating and writing about authentic American low and slow BBQ. Some of my favourite meals have been in rickety roadside BBQ joints, gnawing on tender, succulent and smoky ribs alongside crunchy slaw and a big pile of steamed greens.
Slow-cooked pork ramen is amazing so I thought I’d have a bit of fun with it and recreate a classic deep south BBQ dish in the ramen bowl using smoked ribs that have been covered in a Japanese-inspired BBQ rub and glazed with Asian style BBQ sauce. The greens are added straight to the broth to soften and we’re also using a ‘slaw’ of grated carrot and shredded cabbage for crunch with a drizzle of Kewpie Japanese mayo to top it off.
For the Rub (mix together)
Forthe BBQ Glaze
For the Garnish
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