Korean BBQ Lamb Ribs (Print version)
Gochujang-marinated lamb ribs grilled and finished with bright yuzu citrus for a bold Korean fusion dish.
# What goes in:
→ Meats
01 - 1.5 kg (about 3.3 lbs) lamb ribs
→ Marinade
02 - 4 tablespoons soy sauce (use gluten-free if needed)
03 - 2 tablespoons gochujang (Korean chili paste)
04 - 2 tablespoons sesame oil
05 - 2 tablespoons honey
06 - 4 garlic cloves, minced
07 - 2 tablespoons freshly grated ginger
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon brown sugar
10 - 1 teaspoon freshly ground black pepper
11 - 2 spring onions, finely chopped
→ Garnish & Finish
12 - 1 fresh yuzu fruit or 3 tablespoons yuzu juice
13 - 1 tablespoon toasted sesame seeds
14 - 2 spring onions, thinly sliced
15 - 1 red chili, finely sliced (optional)
# Cooking steps:
01 - In a large bowl, combine soy sauce, gochujang, sesame oil, honey, minced garlic, grated ginger, rice vinegar, brown sugar, black pepper, and chopped spring onions. Whisk until smooth and well incorporated.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, ensuring they are thoroughly and evenly coated. Seal and refrigerate for at least 1 hour, ideally overnight for optimal flavor penetration.
03 - Preheat oven to 320°F (160°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated ribs on the rack in a single layer, reserving any leftover marinade for basting.
04 - Roast the ribs in the oven for 1 hour, basting with the reserved marinade halfway through the cooking time to build layers of flavor and keep the meat moist.
05 - Preheat a grill or broiler to high heat. Transfer the roasted ribs to the grill and cook for 3–5 minutes per side until the exterior is deeply caramelized and lightly charred.
06 - Remove the ribs from heat. Squeeze fresh yuzu juice generously over the top and garnish with toasted sesame seeds, thinly sliced spring onions, and optional sliced red chili. Serve immediately with extra yuzu wedges on the side.
# Tips from flavorandfeast:
01 -
- The gochujang marinade sinks deep into the lamb and creates this sticky, caramelized crust that is genuinely addictive.
- Yuzu squeezed over the top cuts through every bit of richness and makes each bite feel bright and new again.
02 -
- Do not rush the marinating time, because the lamb needs those hours to truly absorb the gochujang and soy, and anything under an hour will taste flat.
- The two stage cooking method matters more than you think, as the slow roast makes the meat tender and the final grill blast creates the crust.
03 -
- Pat the lamb ribs dry with paper towels before marinating so the sauce clings to the meat instead of sliding off on a wet surface.
- Keep a close eye during the final grill step and have tongs ready, because those caramelized edges can flip from gorgeous to bitter in under a minute.