Korean BBQ Lamb Ribs (Printable)

Gochujang-marinated lamb ribs grilled to caramelized perfection and finished with bright yuzu citrus.

# What's Needed:

→ Lamb

01 - 3.3 lbs lamb ribs, trimmed of excess fat

→ Marinade

02 - 3 tablespoons gochujang (Korean chili paste)
03 - 4 tablespoons soy sauce (gluten-free variety if needed)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon toasted sesame oil
06 - 4 cloves garlic, finely 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 Make It:

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 the bag or turning the ribs to ensure every surface is thoroughly coated. Seal and refrigerate for a minimum of 4 hours, preferably overnight for deepest flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the refrigerator and transfer them from the marinade to a wire rack set over a rimmed baking sheet, reserving all excess marinade. Tightly cover the ribs with aluminum foil.
04 - Roast the covered ribs in the oven 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 approximately 5 minutes until the mixture thickens into a glossy glaze.
05 - Increase the oven temperature to 400°F. Remove the foil from the ribs and brush them generously on all sides with the honey-glaze mixture. Return the uncovered ribs to the oven and roast for 10 to 15 minutes until the exterior is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from the oven and let them rest for 5 minutes to allow the juices to redistribute. Squeeze fresh yuzu juice generously over the surface of the ribs.
07 - Scatter the 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.

# Tips for Success:

01 -
  • The yuzu finish cuts through the rich lamb and sweet glaze like a bright citrus knife
  • These ribs cook low and slow then get a quick high heat finish for that perfect sticky caramelized exterior
  • The marinade does double duty as a glaze, meaning less waste and more flavor
02 -
  • The resting period after glazing is crucial—cutting into the ribs immediately will make all those juices run out onto the cutting board instead of staying in the meat
  • Don't skip the wire rack—air circulation underneath the ribs helps them cook evenly and keeps them from steaming in their own juices
  • Yuzu juice is worth seeking out at Asian markets because its floral tartness is completely different from ordinary lemon juice
03 -
  • Pat the ribs completely dry before marinating—wet meat doesn't absorb flavors as effectively
  • Line your baking sheet with foil under the wire rack for easy cleanup, because the glaze will drip and burn
  • If serving a crowd, double the glaze recipe and brush a second coat halfway through the final roast for extra-sticky ribs

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