Korean BBQ Lamb Ribs (Print Version)

Smoky gochujang-marinated lamb ribs grilled and finished with bright yuzu citrus for a bold Korean fusion dish.

# What You'll Need:

→ Meats

01 - 3.3 lbs lamb ribs

→ Marinade

02 - 4 tablespoons soy sauce (use 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)

# How to Make It:

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 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, or ideally overnight for maximum 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.
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.
06 - Remove the ribs from the heat. Squeeze fresh yuzu juice generously over the top and sprinkle with toasted sesame seeds, thinly sliced spring onions, and fresh red chili if desired. Serve hot with extra yuzu wedges on the side.

# Expert Advice:

01 -
  • The gochujang marinade caramelizes into a sticky, smoky glaze that clings to every ridge of the lamb ribs.
  • Yuzu cuts through the richness with a floral citrus brightness that nothing else quite matches.
  • It looks like you spent all day on it, but the oven does most of the heavy lifting before a quick finish on the grill.
02 -
  • Do not skip the wire rack, because ribs roasted flat on a tray will steam in their own fat instead of developing that chewy, caramelized exterior.
  • Keep a close eye during the grill finish, as the honey and sugar in the marinade can go from beautifully charred to burnt in under a minute.
03 -
  • If your gochujang is very old and has darkened in the tub, it will be saltier and more intense, so taste the marinade before committing to the full amount.
  • Warming the honey slightly before mixing it into the marinade helps it blend smoothly and coat the ribs more evenly.

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