Korean BBQ Lamb Ribs (Printable Version)
Gochujang-marinated lamb ribs grilled to caramelized perfection and finished with bright yuzu citrus.
# What You'll Need:
→ Lamb
01 - 3.3 lbs lamb ribs, trimmed and excess fat removed
→ Marinade
02 - 3 tablespoons gochujang (Korean chili paste)
03 - 4 tablespoons soy sauce (gluten-free variety if needed)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon toasted sesame oil
06 - 4 cloves garlic, minced
07 - 2 teaspoons fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 2 tablespoons mirin
10 - 1 teaspoon freshly ground black pepper
→ Glaze and Yuzu Finish
11 - 2 tablespoons honey
12 - 2 tablespoons yuzu juice (fresh lemon juice may be substituted)
13 - 1 tablespoon toasted sesame seeds
→ Garnish
14 - 2 scallions, thinly sliced
15 - 1 small red chili, thinly sliced (optional)
# How To Make It:
01 - In a mixing bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, and black pepper until a smooth, homogeneous paste forms.
02 - Place the trimmed lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, massaging it into every surface to ensure even, thorough coating. Seal tightly and refrigerate for a minimum of 4 hours, preferably overnight for deepest flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the refrigerator and transfer them from the marinade to a wire rack set over a rimmed baking sheet, reserving any leftover marinade. Tightly cover the rack with aluminum foil to trap moisture during the slow roast.
04 - Roast the covered ribs for 1 hour. While the ribs cook, pour the reserved marinade into a small saucepan, stir in the honey, and simmer over low heat for approximately 5 minutes until the mixture thickens into a glossy glaze. Remove from heat and set aside.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush them generously on all sides with the honey-gochujang glaze. Return the ribs to the oven uncovered and roast for 10 to 15 minutes, until the surface is deeply caramelized with lightly charred edges.
06 - Remove the ribs from the oven and allow them to rest for 5 minutes so the juices redistribute. Squeeze yuzu juice generously over the entire surface of the ribs for a bright, citrusy finish.
07 - Scatter sliced scallions, toasted sesame seeds, and sliced red chili over the ribs. Cut between the bones into individual ribs and serve immediately alongside steamed rice or pickled vegetables.
# Expert Advice:
01 -
- The gochujang marinade sinks deep into the lamb overnight and creates a caramelized crust that is genuinely addictive.
- That yuzu squeeze at the end brightens every single bite and makes people close their eyes when they taste it.
02 -
- Under-marinating is the most common mistake and results in ribs that taste mostly of lamb with only surface flavor.
- Burning the glaze is easy to do in those final minutes, so watch closely and pull them when they are dark amber, not black.
03 -
- Finish the ribs on a screaming hot grill for two minutes per side after roasting for a char that your oven simply cannot replicate.
- Save any leftover glaze and drizzle it over steamed rice the next day because it is liquid gold.