Korean BBQ Lamb Ribs (Printable version)
Gochujang-marinated lamb ribs grilled until caramelized and finished with bright yuzu citrus for a Korean fusion feast.
# What you need:
→ Meats
01 - 3.3 lbs 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 & 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:
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 completely on all sides. Seal and refrigerate for at least 1 hour, preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 320°F. 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 a layered glaze.
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 heat. Squeeze fresh yuzu juice generously over the top, then sprinkle with toasted sesame seeds, sliced spring onions, and sliced red chili if desired. Serve immediately with extra yuzu wedges alongside.
# Expert Advice:
01 -
- The marinade doubles as a basting sauce, so nothing goes to waste and the flavor builds in layers as the ribs cook.
- Yuzu brings a floral citrus brightness that cuts through the richness of lamb in a way lemon simply cannot match.
- Slow roasting followed by a quick grill char gives you tender meat inside and that irresistible sticky crust outside.
02 -
- Under no circumstances should you skip the resting time after marinating because that is when the salt and acid actually penetrate the meat rather than just coating the surface.
- I once forgot to line the baking sheet with foil and spent an hour scrubbing baked on gochujang off the pan, so learn from my mistake and protect your cookware.
03 -
- If you have the time, marinate the ribs for a full twenty four hours and you will be rewarded with the deepest, most complex flavor imaginable.
- The secret to achieving that perfect char without burning is to pat the ribs slightly dry with paper towels before they hit the grill, removing excess marinade that would otherwise ignite.