Korean BBQ Lamb Ribs (Printable)

Gochujang-marinated lamb ribs grilled caramelized and finished with bright yuzu citrus for a Korean fusion feast.

# What You'll Need:

→ Meats

01 - 3.3 lbs (1.5 kg) 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)

# Directions:

01 - In a large bowl, combine the soy sauce, gochujang, sesame oil, honey, minced garlic, grated ginger, rice vinegar, brown sugar, black pepper, and chopped spring onions. Whisk until smooth and fully incorporated.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, turning to coat every surface evenly. Seal and refrigerate for at least 1 hour, or preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 320°F (160°C). Line a rimmed 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 in a small bowl.
04 - Roast the ribs in the oven for 1 hour. Halfway through the cooking time, baste the ribs generously with the reserved marinade using a basting brush 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. Squeeze fresh yuzu juice generously over the top and sprinkle 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 clings to every fold of meat and builds a glaze that is equal parts sweet, spicy, and deeply savory.
  • Finishing with yuzu juice cuts through the richness in a way that lemon simply cannot match.
  • Slow roasting then charring gives you tenderness inside and that irresistible crust outside.
02 -
  • If you try to skip the slow roast and go straight to the grill, the meat will be tough and the marinade will burn before the fat renders properly.
  • Gochujang labels can be sneaky about hidden wheat, so read carefully if gluten is a concern for anyone at your table.
03 -
  • Marinate the ribs in the morning before work and by evening you have dinner that tastes like you spent all day on it.
  • Toast your sesame seeds in a dry skillet just before serving, because pre toasted seeds from the store have usually gone flat and stale.

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