Korean BBQ Lamb Ribs (Printable Version)

Gochujang-marinated lamb ribs glazed to perfection and finished with bright yuzu citrus for bold Korean fusion flavors.

# What You'll Need:

→ 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 sesame oil
06 - 4 cloves garlic, minced
07 - 2 teaspoons fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 2 tablespoons mirin (optional, for added 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)

# Directions:

01 - In a mixing bowl, combine gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin (if using), and black pepper. Whisk until the mixture is smooth and fully emulsified.
02 - Place the trimmed lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, massaging to ensure every surface is evenly coated. Seal tightly 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 all excess marinade in a separate container. Arrange the ribs on a wire rack set over a rimmed baking sheet and cover tightly with aluminum foil.
04 - Roast the covered ribs in the oven 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 the mixture reduces into a glossy glaze.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush them generously on all sides with the prepared glaze. Return to the oven uncovered and roast for 10 to 15 minutes until the surface is deeply caramelized and lightly charred at the edges.
06 - Remove the ribs from the oven and let them rest for 5 minutes. Squeeze fresh yuzu juice generously over the ribs, allowing the bright citrus to mingle with the caramelized glaze.
07 - Scatter sliced scallions, toasted sesame seeds, and sliced red chili over the ribs. Cut between the bones into individual portions and serve immediately with steamed rice or pickled vegetables.

# Expert Advice:

01 -
  • The combination of funky fermented chili paste and bright citrus hits every taste bud in sequence
  • Lamb ribs become impossibly tender after slow roasting, then develop that sticky caramelized exterior everyone fights over
  • Most of the work happens hours ahead, so you are just finishing and garnishing when guests arrive
02 -
  • Don't skip the resting time after glazing—the juices redistribute and the meat becomes more tender
  • The glaze thickens quickly as it cools, so keep it warm while the ribs finish their high-heat roast
  • Yuzu juice is worth the special trip to an Asian market, but fresh lemon works in a pinch
03 -
  • Pat the ribs dry before marinating if you want the glaze to adhere even better during the final roast
  • The wire rack is essential—it allows air circulation and prevents the ribs from boiling in their own juices

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