Korean BBQ Lamb Ribs (Printable version)

Tender 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 (1.5 kg) lamb ribs

→ Marinade

02 - 1/4 cup 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 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)

# Directions:

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 fully incorporated.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, massaging to ensure complete and even coating. Seal and refrigerate for at least 1 hour, ideally overnight for deeper flavor penetration.
03 - Preheat the oven to 320°F (160°C). 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 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 deeply caramelized and lightly charred at the edges.
06 - Remove the ribs from heat. Squeeze fresh yuzu juice generously over the top and garnish with toasted sesame seeds, sliced spring onions, and optional red chili. Serve immediately with extra yuzu wedges alongside.

# Expert Tips:

01 -
  • The gochujang marinade caramelizes into something sticky smoky and deeply addictive on the grill
  • Yuzu cuts through every bit of richness with a floral brightness that regular citrus simply cannot match
  • Lamb ribs are an affordable underrated cut that feels special without draining your wallet
02 -
  • Do not skip the wire rack because roasting lamb ribs directly on foil means they boil in rendered fat instead of roasting crisp
  • Watch the grill like a hawk in those final minutes because the honey in the marinade can go from perfectly charred to burnt in seconds
03 -
  • Marinate overnight in the coldest part of your fridge not the door because consistent temperature helps the flavors penetrate evenly
  • Save a few tablespoons of fresh marinade before adding the raw meat to use as a basting liquid and finishing sauce that is safe and bright

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