Korean BBQ Lamb Ribs (Print Version)

Gochujang-marinated lamb ribs, slow-roasted and finished with a bright yuzu citrus squeeze for bold Korean fusion flavors.

# What You'll Need:

→ Lamb

01 - 3.3 lbs lamb ribs, trimmed

→ Marinade

02 - 3 tablespoons gochujang (Korean chili paste)
03 - 4 tablespoons soy sauce (gluten-free if needed)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon sesame oil
06 - 4 cloves garlic, minced
07 - 2 teaspoons fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 2 tablespoons mirin (optional, for extra sweetness)
10 - 1 teaspoon ground black pepper

→ Glaze & Yuzu Squeeze

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, sliced (optional)

# How-To Steps:

01 - In a mixing bowl, whisk together the 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 coat every surface thoroughly. Seal 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 marinade, reserving any excess. Set the ribs on a wire rack placed over a rimmed baking sheet and cover tightly 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 over low heat for 5 minutes until reduced to a glossy glaze.
05 - Raise the oven temperature to 400°F. Uncover the ribs and brush generously on all sides with the honey-glaze mixture. Continue roasting uncovered for 10 to 15 minutes until deeply caramelized with slight charring at the edges.
06 - Remove the ribs from the oven and let rest for 5 minutes. Squeeze yuzu juice liberally over the surface of the ribs.
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 Tips:

01 -
  • The gochujang marinade penetrates deep into the lamb, creating layers of sweet, savory heat that build with every bite.
  • Yuzu adds a floral brightness that cuts through the richness and makes this dish feel like something from a restaurant.
  • Slow roasting then glazing gives you tender meat with a caramelized, sticky exterior worth every minute of wait time.
02 -
  • Do not skip the overnight marination because the flavor difference between 4 hours and overnight is dramatic and noticeable.
  • Reserved marinade must be simmered before using as a glaze since it has been in contact with raw meat.
  • Watch the glazing stage carefully because the sugar content means the ribs can go from caramelized to burnt in under a minute.
03 -
  • Line your baking sheet with foil before adding the wire rack because the drippings caramelize and stick, making cleanup a nightmare otherwise.
  • Double the marinade recipe and freeze half so you can make this dish again with almost no prep work on a busy night.

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