Korean BBQ Lamb Ribs (Printable)
Gochujang-marinated lamb ribs grilled until caramelized and finished with a bright yuzu citrus squeeze for Korean fusion flair.
# Ingredient List:
→ Meats
01 - 3.3 lbs (1.5 kg) lamb ribs
→ Marinade
02 - 1/4 cup soy sauce (use gluten-free if needed)
03 - 2 tablespoons gochujang (Korean chili paste)
04 - 2 tablespoons toasted 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 mixing bowl, combine the soy sauce, gochujang, sesame oil, honey, minced garlic, grated ginger, rice vinegar, brown sugar, black pepper, and chopped spring onions. Whisk until fully incorporated and smooth.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, turning to coat every surface evenly. Seal tightly and refrigerate for at least 1 hour, preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 320°F (160°C). Line a baking sheet with aluminum foil and place 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 in the oven for 1 hour, basting generously with the reserved marinade at the halfway mark to build layers of glaze.
05 - Preheat a grill or broiler to high heat. Transfer the roasted ribs to the grill and cook for 3 to 5 minutes per side until the exterior is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from the heat. Squeeze fresh yuzu juice generously over the top, then sprinkle with toasted sesame seeds, sliced spring onions, and sliced red chili if desired. Serve immediately with extra yuzu wedges on the side.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
- That yuzu squeeze at the end cuts through the richness and makes people ask what that incredible flavor is.
02 -
- Do not skip the wire rack, without it the ribs sit in their own fat and steam instead of roasting properly.
- Watch the grill like a hawk because the honey in the marinade can go from beautifully charred to burnt in seconds.
03 -
- Overnight marinating is the single biggest upgrade you can make to this recipe, the difference in depth of flavor is dramatic.
- Save the leftover marinade that drips into the foil, reduce it in a small saucepan, and brush it on during the final grill for an extra sticky glaze.