Korean BBQ Lamb Ribs (Printable)
Tender lamb ribs glazed in Korean gochujang BBQ sauce and finished with a bright yuzu citrus squeeze.
# What You'll Need:
→ Meats
01 - 3.3 lbs lamb ribs
→ Marinade
02 - ¼ cup soy sauce (use gluten-free soy sauce 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)
# How To Make It:
01 - In a large bowl, whisk together the soy sauce, gochujang, sesame oil, honey, minced garlic, grated ginger, rice vinegar, brown sugar, black pepper, and chopped spring onions until smooth and well combined.
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, or preferably overnight for deeper flavor penetration.
03 - Preheat the 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. Roast for 1 hour, basting with the reserved marinade halfway through cooking.
04 - 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.
05 - Remove the ribs from the heat. Squeeze fresh yuzu juice liberally over the top and garnish with toasted sesame seeds, thinly sliced spring onions, and sliced red chili if desired. Serve immediately with extra yuzu wedges alongside.
# Expert Tips:
01 -
- The gochujang marinade caramelizes into something that clings to every crevice of the lamb, creating layers of sweet heat you cannot stop eating.
- Yuzu cuts through the richness in a way lemon never quite manages, making each bite feel lighter than it has any right to be.
02 -
- Do not skip the wire rack during roasting, because ribs sitting flat on foil will steam instead of roast and you will lose that concentrated flavor.
- Taste your gochujang before measuring, since some brands are mild and fruity while others will light up your entire palate without warning.
03 -
- Marinate overnight in the fridge and then let the ribs sit at room temperature for thirty minutes before roasting so they cook evenly from edge to edge.
- Save any leftover marinade, boil it for three full minutes, and brush it on during the final grill step for the stickiest most intense glaze you have ever tasted.