Ribs were apple + pecan smoked, glazed with a smoked shoyu and miso BBQ sauce. Broth is creamy tonkotsu, seasoned with a mustard-miso tare. I built it to blend Southern-style BBQ with ramen structure fatty, funky, sweet, and rich with enough acid to balance.

Toppings: chili-marinated egg, charred sweet corn, pickled red onions, fried shallots, scallions.

Let me know what you think?