Korean BBQ Lamb Ribs (Printable)
Gochujang-marinated lamb ribs glazed and finished with bright yuzu citrus for bold Korean fusion flavors.
# What You'll Need:
→ Lamb
01 - 3.3 lbs lamb ribs, trimmed of excess fat
→ Marinade
02 - 3 tablespoons gochujang (Korean chili paste)
03 - 4 tablespoons soy sauce (gluten-free if needed)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon sesame oil
06 - 4 cloves garlic, minced
07 - 2 teaspoons fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 2 tablespoons mirin
10 - 1 teaspoon ground black pepper
→ Glaze & Yuzu Finish
11 - 2 tablespoons honey
12 - 2 tablespoons yuzu juice (fresh lemon juice as substitute)
13 - 1 tablespoon toasted sesame seeds
→ Garnish
14 - 2 scallions, thinly sliced
15 - 1 small red chili, sliced
# Method:
01 - In a mixing bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, and black pepper until smooth and well combined.
02 - Place the trimmed lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, massaging to ensure every surface is evenly coated. Seal and refrigerate for at least 4 hours, preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the marinade, reserving any excess. Arrange the ribs on a wire rack set over a rimmed baking sheet. Cover tightly with aluminum foil.
04 - Roast the covered ribs for 1 hour. Meanwhile, pour the reserved marinade into a small saucepan, stir in the honey, and simmer over low heat for 5 minutes until reduced to a glossy glaze.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush generously on all sides with the honey-glaze. Return to the oven uncovered and roast for 10 to 15 minutes until deeply caramelized with lightly charred edges.
06 - Remove the ribs from the oven and let rest for 5 minutes. Squeeze fresh yuzu juice generously over the surface of the ribs.
07 - Scatter sliced scallions, toasted sesame seeds, and sliced red chili over the ribs. Cut between the bones and serve immediately with steamed rice or pickled vegetables.
# Expert Hints:
01 -
- The gochujang marinade penetrates deep into the lamb, making every bite incredibly tender and complex without overpowering the meat.
- That final yuzu squeeze transforms the whole dish from deeply savory to electric and bright in one single motion.
02 -
- Do not skip the overnight marinade, because anything less than 4 hours leaves the lamb tasting flat and you will wonder what went wrong.
- Reserve the marinade before roasting and never reuse raw marinade as a finishing sauce without simmering it thoroughly first.
03 -
- Line your baking sheet with foil before adding the wire rack, because the drippings caramelize and stick like glue and you will thank yourself at cleanup time.
- Adjust the gochujang amount based on your heat tolerance, starting with less and tasting the raw marinade before committing to the full amount.