Korean BBQ Lamb Ribs (Printable Version)

Gochujang-marinated lamb ribs, slow-roasted and charred on the grill, finished with bright yuzu citrus.

# 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)

# 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 fully incorporated.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, turning to coat evenly on all sides. Seal and refrigerate for at least 1 hour, preferably overnight for deeper flavor penetration.
03 - Preheat oven to 320°F. 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 for 1 hour, basting with the reserved marinade halfway through cooking 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 to 5 minutes per side until the exterior is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from heat and immediately squeeze fresh yuzu juice over the top. Sprinkle generously with toasted sesame seeds, thinly sliced spring onions, and sliced red chili if desired.
07 - Serve the ribs hot with extra yuzu wedges on the side for squeezing.

# Expert Hints:

01 -
  • The gochujang marinade sinks deep into the ribs and creates a sticky, caramelized crust that rivals any restaurant version.
  • Yuzu squeezed over the top cuts through the richness in a way that makes you reach for seconds before finishing firsts.
02 -
  • Do not skip the wire rack when roasting, because the ribs will steam in their own juices and the bottom will turn mushy instead of developing texture.
  • The difference between an hour marinade and an overnight one is dramatic, and planning ahead rewards you with flavor that penetrates all the way to the bone.
03 -
  • Score the meat side of the ribs lightly with a knife before marinating to help the flavors penetrate deeper into the flesh.
  • Keep a spray bottle of water near the grill because the honey and sugar cause flare ups that can char the ribs unpredictably if left unchecked.

Go Back