Korean BBQ Lamb Ribs (Printer-Friendly)
Gochujang-marinated lamb ribs glazed and finished with bright yuzu citrus for bold Korean fusion flavor.
# 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 (use gluten-free tamari if needed)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon toasted sesame oil
06 - 4 cloves garlic, minced
07 - 2 teaspoons fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 2 tablespoons mirin (optional, for added sweetness)
10 - 1 teaspoon freshly ground black pepper
→ Glaze and Yuzu Finish
11 - 2 tablespoons honey
12 - 2 tablespoons yuzu juice (fresh lemon juice may be substituted)
13 - 1 tablespoon toasted sesame seeds
→ Garnish
14 - 2 scallions, thinly sliced
15 - 1 small red chili, thinly sliced (optional)
# How-To Steps:
01 - In a mixing bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin (if using), 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 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 refrigerator and take them out of the marinade, reserving any excess marinade in a bowl. Arrange the ribs on a wire rack set over a rimmed baking sheet and cover tightly with aluminum foil.
04 - Roast the covered ribs for 1 hour. While the ribs cook, pour the reserved marinade into a small saucepan, stir in the honey, and simmer over low heat for 5 minutes until slightly thickened into a glossy glaze.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush generously on all sides with the honey-glaze mixture. Return to the oven and roast uncovered for 10 to 15 minutes until the surface is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from the oven and allow them to rest for 5 minutes. Squeeze yuzu juice generously over the ribs, allowing the bright citrus to mingle with the caramelized glaze.
07 - Transfer the ribs to a serving platter. Scatter sliced scallions, toasted sesame seeds, and sliced red chili over the top. Serve immediately with steamed rice or pickled vegetables.
# Expert Advice:
01 -
- The gochujang marinade penetrates deep into the lamb and creates layers of flavor you simply cannot get from a quick rub.
- Yuzu juice at the end is a game changer that cuts through the richness and makes each bite feel surprisingly fresh.
02 -
- Do not rush the marinating time because four hours is the absolute minimum and anything less leaves the ribs tasting like plain meat with sauce on top.
- Covering the ribs with foil during the first roast traps steam and breaks down the tough collagen so skipping this step results in chewy meat no matter how long you cook them.
03 -
- Save any leftover glaze and brush it onto the ribs one final time right after they come out of the oven for an extra layer of sticky sweetness.
- Finish the ribs on a screaming hot grill for two minutes per side after roasting if you want authentic char marks that elevate the presentation.