Korean BBQ Lamb Ribs (Printable)
Gochujang-marinated lamb ribs grilled until caramelized and finished with bright yuzu citrus for bold Korean fusion flavors.
# What You'll Need:
→ Meats
01 - 3.3 lbs lamb ribs
→ Marinade
02 - 4 tablespoons soy sauce (gluten-free if needed)
03 - 2 tablespoons gochujang (Korean chili paste)
04 - 2 tablespoons sesame oil
05 - 2 tablespoons honey
06 - 4 garlic cloves, minced
07 - 2 tablespoons freshly grated ginger
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon brown sugar
10 - 1 teaspoon freshly ground black pepper
11 - 2 spring onions, finely chopped
→ Garnish & Finish
12 - 1 fresh yuzu fruit or 3 tablespoons yuzu juice
13 - 1 tablespoon toasted sesame seeds
14 - 2 spring onions, thinly sliced
15 - 1 red chili, finely sliced (optional)
# How-To Steps:
01 - In a large bowl, whisk together soy sauce, gochujang, sesame oil, honey, garlic, ginger, rice vinegar, brown sugar, black pepper, and chopped spring onions until smooth and well combined.
02 - Place lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, ensuring full and even coating. Seal and refrigerate for at least 1 hour, ideally overnight for deeper flavor penetration.
03 - Preheat oven to 320°F. Line a baking sheet with aluminum foil and set a wire rack on top. Arrange the marinated ribs on the rack in a single layer, reserving any leftover marinade for basting.
04 - Roast the ribs for 1 hour, basting with reserved marinade halfway through the cooking time to build layers of flavor and keep the meat moist.
05 - Preheat a grill or broiler to high heat. Transfer the roasted ribs to the grill and cook for 3-5 minutes per side until deeply caramelized and slightly charred at the edges.
06 - Remove ribs from heat and immediately squeeze fresh yuzu juice over the top. Garnish with toasted sesame seeds, sliced spring onions, and red chili if desired. Serve hot with additional yuzu wedges alongside.
# Expert Advice:
01 -
- The gochujang marinade turns into a sticky, caramelized crust that you will want to eat straight off the grill.
- Yuzu cuts through the richness of lamb in a way that lemon simply cannot, making each bite feel bright and new again.
02 -
- If you skip the overnight marinade, you will still get good ribs, but you will miss the depth that makes people close their eyes when they bite in.
- Watch the grill like a hawk because the honey in the marinade goes from perfectly charred to burnt in seconds.
03 -
- Remove the membrane from the back of the ribs before marinating or you will end up chewing through something tough and leathery no matter how long you cook them.
- Baste with the leftover marinade during the last ten minutes of roasting instead of halfway through for a thicker, stickier glaze that clings to the meat.