Korean BBQ Lamb Ribs (Printer-friendly)
Gochujang-marinated lamb ribs slow-roasted 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 if needed)
04 - 2 tablespoons brown sugar
05 - 1 tablespoon toasted sesame oil
06 - 4 cloves garlic, minced
07 - 2 teaspoons fresh ginger, grated
08 - 1 tablespoon rice vinegar
09 - 2 tablespoons mirin
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
# How To Make It:
01 - In a large mixing bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, 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 tightly and refrigerate for at least 4 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the marinade, reserving all excess liquid. Arrange the ribs on a wire rack set over a rimmed baking sheet. Tent loosely with aluminum foil and roast for 1 hour.
04 - While the ribs roast, combine the reserved marinade and honey in a small saucepan. Simmer over low heat for about 5 minutes, stirring occasionally, until the mixture thickens into a glossy glaze. Remove from heat and set aside.
05 - Increase the oven temperature to 400°F. Remove the foil from 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 with slight charring at the edges.
06 - Remove the ribs from the oven and let them rest for 5 minutes. Squeeze yuzu juice generously over the hot 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 ribs and serve immediately with steamed rice or pickled vegetables.
# Expert Tips:
01 -
- The gochujang marinade sinks deep into every fold of meat and creates something you cannot stop eating.
- That yuzu squeeze at the end is a quiet little trick that makes people close their eyes when they take the first bite.
02 -
- Do not skip the overnight marinade because anything less leaves the meat tasting like it is wearing a costume instead of becoming the character.
- The glaze burns fast under high heat, so watch those last ten minutes like a hawk guarding something precious.
03 -
- Freeze fresh ginger and use a microplane to grate it directly into the marinade, which is faster and produces a finer paste.
- Let the glazed ribs rest before cutting so the juices redistribute and every bite stays tender.