Korean BBQ Lamb Ribs (Printable Version)

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

# 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
10 - 1 teaspoon ground black pepper

→ Glaze and Yuzu Finish

11 - 2 tablespoons honey
12 - 2 tablespoons yuzu juice (or fresh lemon juice as substitute)
13 - 1 tablespoon toasted sesame seeds

→ Garnish

14 - 2 scallions, thinly sliced
15 - 1 small red chili, sliced

# How To Make:

01 - In a mixing bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, and black pepper until smooth and well combined.
02 - Place the trimmed lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, turning to coat evenly on all sides. Seal tightly and refrigerate for at least 4 hours, preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the marinade, reserving any excess. Arrange the ribs on a wire rack set over a roasting pan or baking sheet. Cover tightly with aluminum foil.
04 - Roast the covered ribs for 1 hour. While roasting, 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 thick glaze.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush generously on all sides with the honey-gochojang glaze using a basting brush. Return to the oven uncovered and roast 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 fresh yuzu juice generously over the surface of the ribs to brighten the rich flavors.
07 - Sprinkle with toasted sesame seeds, thinly sliced scallions, and sliced red chili. Serve immediately with steamed rice or pickled vegetables.

# Expert Tips:

01 -
  • The gochujang marinade does double duty as a caramelized glaze that makes the ribs impossibly sticky and irresistible.
  • Yuzu brings a citrus brightness you simply cannot get from lemon alone, elevating every single bite.
02 -
  • Do not rush the marinating time, because anything under four hours will leave the lamb tasting like lamb with sauce on it rather than lamb transformed.
  • Check your gochujang label carefully, as many brands contain wheat and will ruin a gluten-free plan without you realizing it.
03 -
  • Save any leftover glaze and brush it on during the last two minutes of cooking for a double layer of sticky goodness that sets like candy.
  • Let the ribs rest uncovered after the yuzu squeeze so the juice sinks in rather than steaming the crispy edges soft.

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