Korean BBQ Lamb Ribs (Printable)

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 - ¼ 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)

# How-To Steps:

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 well incorporated.
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 deeper flavor penetration.
03 - Preheat the oven to 320°F (160°C). Line a 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 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 in spots.
06 - Remove the ribs from the heat. Squeeze fresh yuzu juice generously over the top and garnish with toasted sesame seeds, thinly sliced spring onions, and red chili if desired. Serve immediately with extra yuzu wedges alongside.

# Expert Advice:

01 -
  • The yuzu squeeze at the end cuts through the richness of the lamb in a way that makes everyone at the table go quiet for a moment.
  • Gochujang and honey create a sticky, caramelized crust that rivals any restaurant Korean BBQ joint.
02 -
  • If you skip the wire rack and roast the ribs directly on foil they will steam in their own juices and you lose that beautiful sticky exterior.
  • The broiler step goes from perfect to burnt in under a minute so stay right there and do not walk away even for a second.
03 -
  • Let the ribs rest for five minutes after the broiler step so the juices redistribute and every bite is tender instead of dry.
  • If you can find real yuzu fruit at a Japanese or Korean grocery, grate a bit of the zest over the ribs right before serving for an aroma that will make people close their eyes and smile.

Go Back