Korean BBQ Lamb Ribs (Printable)

Gochujang-marinated lamb ribs grilled until caramelized and finished with bright yuzu citrus.

# What You'll Need:

→ Meats

01 - 3.3 lbs lamb ribs

→ Marinade

02 - 1/4 cup 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 and 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)

# Steps:

01 - In a large bowl, combine soy sauce, gochujang, sesame oil, honey, garlic, ginger, rice vinegar, brown sugar, black pepper, and chopped spring onions. Whisk until smooth and well blended.
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 the 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 in the oven for 1 hour, basting with the reserved marinade halfway through the cooking time to build layers of flavor.
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 and immediately squeeze fresh yuzu juice over the top. Garnish with toasted sesame seeds, thinly sliced spring onions, and sliced red chili if desired. Serve hot with additional yuzu wedges on the side.

# Expert Tips:

01 -
  • The gochujang marinade clings to every crevice of the lamb and builds a sticky, caramelized crust that tastes like it took far more effort than it actually did.
  • Yuzu cuts through the richness of the ribs in a way that lemon or lime only wishes it could, making each bite feel unexpectedly light.
02 -
  • Do not skip the wire rack, because ribs roasted flat on a tray will steam in their own juices and you will lose that chewy, concentrated exterior.
  • If you cannot find fresh yuzu, a blend of half lemon juice and half lime juice gets you surprisingly close to its floral brightness.
03 -
  • Marinate the ribs the night before and you will be rewarded with deeper flavor and a dinner that comes together with almost no effort the next day.
  • Keep a close eye on the grill or broiler stage, because the honey in the marinade can go from perfectly caramelized to burnt in under a minute.

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