Korean BBQ Lamb Ribs (Printable Version)
Gochujang-marinated lamb ribs grilled and finished with bright yuzu citrus for a bold Korean fusion dish.
# What You Need:
→ Meats
01 - 3.3 lbs (1.5 kg) lamb ribs
→ Marinade
02 - 4 tablespoons 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, 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 blended.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, turning to coat completely and evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 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 preheated 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 sprinkle with toasted sesame seeds, thinly sliced spring onions, and finely sliced red chili if desired.
07 - Serve hot immediately with extra yuzu wedges on the side for additional squeezing.
# Expert Tips:
01 -
- The marriage of Korean BBQ umami with juicy lamb ribs creates something that tastes like it took far more effort than it actually does.
- That final yuzu squeeze cuts through every bit of richness and makes each bite feel bright and new again.
02 -
- I once rushed the marinade to just twenty minutes and the ribs tasted fine but flat, which taught me that patience in the refrigerator is the single most important ingredient.
- Watch the broiler like a hawk because the honey and brown sugar go from beautifully caramelized to acrid and burnt in about thirty seconds flat.
03 -
- Save the bones after eating and simmer them with water, garlic, and a splash of soy sauce for the most incredible ramen broth you will ever make at home.
- Brush on a thin layer of extra honey during the last minute of grilling for a lacquered finish that looks like something from a professional kitchen.