Korean BBQ Lamb Ribs (Print)
Gochujang-marinated lamb ribs glazed and finished with bright yuzu citrus for a bold Korean fusion dish.
# What You Need:
→ Lamb
01 - 3.3 lbs lamb ribs, trimmed
→ 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 sesame oil
06 - 4 cloves garlic, minced
07 - 2 tsp fresh ginger, grated
08 - 1 tbsp rice vinegar
09 - 2 tbsp mirin (optional)
10 - 1 tsp ground black pepper
→ Glaze & Yuzu Finish
11 - 2 tbsp honey
12 - 2 tbsp yuzu juice (fresh lemon may substitute)
13 - 1 tbsp toasted sesame seeds
→ Garnish
14 - 2 scallions, thinly sliced
15 - 1 small red chili, sliced (optional)
# How to Make:
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 smooth and well combined.
02 - Place the trimmed lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, ensuring every piece is thoroughly coated. Seal tightly and refrigerate for at least 4 hours, or ideally overnight for deepest flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the marinade, reserving any excess. Arrange the ribs on a wire rack set over a rimmed baking sheet. Tightly cover with aluminum foil.
04 - Roast the covered ribs for 1 hour. Meanwhile, pour the reserved marinade into a small saucepan, stir in the honey, and simmer gently over low heat for 5 minutes until reduced to a glossy glaze.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush generously on all sides with the honey-gochujang glaze using a basting brush. Return to the oven uncovered and roast for 10 to 15 minutes until deeply caramelized with lightly charred edges.
06 - Remove the ribs from the oven and let rest for 5 minutes. Generously squeeze fresh yuzu juice over the ribs to brighten the rich, savory glaze.
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 sinks deep into every layer of meat and delivers a slow, savory heat that builds without overwhelming.
- Yuzu juice drizzled at the end cuts through the richness like nothing else, making each bite feel surprisingly bright and light.
02 -
- Do not rush the marination time, anything under four hours and the flavors will sit on the surface instead of soaking into the meat.
- Reserve every drop of excess marinade because reducing it with honey is what creates that irresistible sticky glaze.
03 -
- Line your baking sheet with foil before adding the wire rack, unless you enjoy scrubbing baked on marinade off metal for an hour.
- Check the label on your gochujang carefully if cooking for someone who is gluten free, as some brands sneak wheat into the ingredient list.