Korean BBQ Lamb Ribs (Print)
Gochujang-marinated lamb ribs, slow-roasted and finished with bright yuzu citrus for a bold Korean fusion dish.
# Ingredient List:
→ Lamb
01 - 3.3 lbs lamb ribs, trimmed of excess fat
→ Marinade
02 - 3 tbsp gochujang (Korean chili paste)
03 - 4 tbsp soy sauce (use gluten-free soy sauce 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, for added sweetness)
10 - 1 tsp ground black pepper
→ Glaze & Yuzu Finish
11 - 2 tbsp honey
12 - 2 tbsp yuzu juice (fresh lemon juice may be substituted)
13 - 1 tbsp toasted sesame seeds
→ Garnish
14 - 2 scallions, thinly sliced
15 - 1 small red chili, thinly sliced (optional)
# How-To Steps:
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 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 ensure every surface is thoroughly coated. Seal and refrigerate for at least 4 hours, or preferably overnight for deeper 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. Tent 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. Remove the foil from the ribs and brush them generously on all sides with the honey-gočhujang glaze. Return to the oven uncovered and roast for 10–15 minutes until the surface is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from the oven and let them rest for 5 minutes. Squeeze fresh yuzu juice generously over the surface of the ribs to add a bright, fragrant citrus note.
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 Suggestions:
01 -
- The fusion of Korean BBQ flavors with tender slow roasted lamb creates something that feels both comforting and thrillingly new.
- That final squeeze of yuzu cuts through every bit of richness and makes each bite feel bright and alive.
02 -
- Do not skip the overnight marinade because the difference between four hours and twelve hours is the difference between good and unforgettable.
- Reserve that excess marinade before roasting because turning it into a glaze is the step that makes people ask for your secret.
- Check your gochujang label carefully if you need this gluten free because many brands hide wheat in the ingredient list.
03 -
- If you have access to a grill, finishing the glazed ribs over direct high heat for two minutes per side adds a smoky char that the oven alone cannot replicate.
- Taste your gochujang before mixing the marinade because brands vary wildly in heat and sweetness, and you may need to adjust sugar or add more chili accordingly.