Korean BBQ Lamb Ribs (Print View)

Gochujang-marinated lamb ribs, grilled and finished with fresh yuzu citrus for bold Korean fusion flavors.

# What You'll Need:

→ Meats

01 - 3.3 lbs (1.5 kg) lamb ribs

→ Marinade

02 - ¼ cup soy sauce (use gluten-free soy sauce if needed)
03 - 2 tablespoons gochujang (Korean chili paste)
04 - 2 tablespoons toasted 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 & 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)

# Method:

01 - In a large bowl, combine 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 evenly on all sides. Seal tightly 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 a rich, sticky glaze.
05 - Preheat a grill or broiler to high heat. Transfer the roasted ribs to the grill and cook for 3–5 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, then sprinkle with toasted sesame seeds, thinly sliced spring onions, and optional sliced red chili.
07 - Serve the ribs immediately while hot, accompanied by extra yuzu wedges on the side for squeezing.

# Insider Tips:

01 -
  • The gochujang marinade clings to every crevice of the lamb and builds a lacquered crust that people actually fight over at the table.
  • Yuzu cuts through the richness of the ribs in a way that regular lemon simply cannot, making each bite feel balanced and bright.
02 -
  • Do not skip the wire rack because roasting directly on foil means the ribs boil in their own juices instead of getting that roasted texture.
  • The broiler step happens fast so stand there with tongs in hand because thirty seconds of distraction means burnt sugar and smoke alarms.
03 -
  • Marinate overnight in a flat dish rather than a bag because the ribs press against each other and the marinade reaches every surface more evenly.
  • Save any leftover marinade and boil it for two minutes to make a quick dipping sauce that tastes like concentrated Korean BBQ.

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