Korean BBQ Lamb Ribs (Printable Version)
Gochujang-marinated lamb ribs grilled to a caramelized finish and brightened with fresh yuzu citrus.
# What You Need:
→ Meats
01 - 3.3 lbs (1.5 kg) lamb ribs
→ Marinade
02 - 4 tablespoons soy sauce (use 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)
# Directions:
01 - In a large bowl, combine soy sauce, gochujang, sesame oil, honey, minced garlic, grated ginger, rice vinegar, brown sugar, black pepper, and chopped spring onions. Whisk until smooth and well incorporated.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, ensuring every surface is thoroughly coated. Seal and refrigerate for at least 1 hour, preferably overnight for deeper flavor penetration.
03 - Preheat oven to 320°F (160°C). 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 the reserved marinade halfway through cooking to build a rich, sticky glaze.
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 caramelized, slightly charred, and deeply lacquered.
06 - Remove ribs from heat and immediately squeeze fresh yuzu juice over the top. Sprinkle with toasted sesame seeds, thinly sliced spring onions, and optional red chili slices.
07 - Serve hot with extra yuzu wedges on the side for additional citrus brightness.
# Expert Advice:
01 -
- The gochujang marinade turns these ribs into something sticky, smoky, and deeply savory without needing a single complicated technique.
- That final yuzu squeeze cuts through every ounce of richness and makes each bite feel surprisingly bright.
02 -
- Do not skip the wire rack, because roasted ribs sitting in their own fat will steam instead of developing that gorgeous chewy exterior.
- I once forgot to save the leftover marinade for basting and the ribs were still good but nowhere near as sticky and layered as they should have been.
03 -
- Take the ribs out of the fridge thirty minutes before roasting so they cook evenly instead of being ice cold in the center while the outside overcooks.
- A light coating of neutral oil on your wire rack prevents the meat from sticking and tearing when you try to flip it halfway through.