Sweet Heat Pork Belly Rib Poke Bowls

Name: Sweet Heat Pork Belly Rib Poke Bowls
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: ½ cup Tokyo Drip (Lane's BBQ); 3 tbsp Sweet Heat rub (Lane's BBQ); 1.5 kg pork belly ribs, cut into finger-size strips; 2 tbsp neutral oil; ¼ cup maple syrup; 3 cups sushi rice, cooked; 2 tbsp sesame seeds; 3 tbsp chopped chives

Sep 10, 2026

By Bracken Pearce

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Sweet Heat Pork Belly Rib Poke Bowls

Bracken Pearce

Servings

4

Prep Time

15 minutes

Cook Time

1 hours

Ingredients

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½ cup Tokyo Drip (Lane's BBQ)
3 tbsp Sweet Heat rub (Lane's BBQ)
1.5 kg pork belly ribs, cut into finger-size strips
2 tbsp neutral oil
¼ cup maple syrup

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3 cups sushi rice, cooked
2 tbsp sesame seeds
3 tbsp chopped chives

Directions

Cut the pork belly ribs into finger-sized pieces and pat dry with paper towel. Coat evenly with oil, then season generously on all sides with Lane's BBQ Sweet Heat Rub.
Preheat your smoker to 120°C (250°F). Place the ribs directly onto the grill grates and smoke until they develop a rich colour and reach an internal temperature of 77°C (170°F), approximately 2-3 hours.
Transfer the ribs to a foil tray or large sheet of foil. Drizzle over the Lane's BBQ Tokyo Drip and maple syrup, ensuring the ribs are evenly coated. Wrap tightly and return to the smoker until the ribs reach an internal temperature of 90°C (195°F) and begin to tenderise.
Carefully unwrap the ribs and return them to the smoker. Increase the temperature to 135-150°C (275-300°F) for the final stage of the cook. Continue cooking until the ribs are glossy, caramelised and probe tender, reaching an internal temperature of approximately 96°C (205°F).
To serve, divide the cooked sushi rice between bowls and top with the pork belly ribs. Spoon over the rendered Tokyo Drip and maple juices from the tray, then finish with sesame seeds and chopped chives.