Korean BBQ Lamb Ribs (Printable)
Gochujang-marinated lamb ribs, slow-roasted and finished with bright yuzu citrus for a bold Korean fusion dish.
# What You’ll Need:
→ Lamb
01 - 3.3 lbs lamb ribs, trimmed of excess fat
→ Marinade
02 - 3 tbsp gochujang (Korean chili paste)
03 - 4 tbsp soy sauce (gluten-free if needed)
04 - 2 tbsp brown sugar
05 - 1 tbsp toasted sesame oil
06 - 4 cloves garlic, minced
07 - 2 tsp fresh ginger, grated
08 - 1 tbsp rice vinegar
09 - 2 tbsp mirin
10 - 1 tsp freshly ground black pepper
→ Glaze & Yuzu Finish
11 - 2 tbsp honey
12 - 2 tbsp yuzu juice (fresh lemon juice may be substituted)
13 - 1 tbsp toasted sesame seeds
→ Garnish
14 - 2 scallions, thinly sliced
15 - 1 small red chili, thinly sliced
# Directions:
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 a smooth, uniform paste forms.
02 - Place the trimmed lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, massaging gently to ensure every surface is evenly coated. Seal tightly and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the marinade, reserving all excess liquid. Arrange the ribs on a wire rack set over a rimmed baking sheet and cover tightly with aluminum foil. Roast for 1 hour.
04 - While the ribs roast, combine the reserved marinade and honey in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally, until the mixture thickens into a glossy glaze.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush generously on all sides with the prepared glaze. Continue roasting uncovered for 10 to 15 minutes until the surface is deeply caramelized and lightly charred at the edges.
06 - Remove the ribs from the oven and let rest for 5 minutes to allow the juices to redistribute. 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 into individual ribs and serve immediately with steamed rice or pickled vegetables.
# Expert Advice:
01 -
- The gochujang marinade penetrates deep into the meat overnight and creates layers of flavor you simply cannot get from a quick rub.
- That final yuzu squeeze over caramelized ribs is a total game changer that will make you rethink every barbecue sauce you have ever bought.
02 -
- Skip the overnight marinade and you will get ribs that taste fine on the outside but bland near the bone, which is a disappointing lesson I learned the hard way.
- The reserved marinade must be simmered before using as a glaze because it touched raw meat and cannot be brushed on straight from the bag.
03 -
- Line your baking sheet with foil or parchment before adding the wire rack because baked-on gochujang is a cleaning nightmare you do not want to face.
- Warm the honey slightly before mixing it into the glaze so it blends smoothly instead of clumping into stubborn streaks.