Korean BBQ Lamb Ribs (Printable)
Tender lamb ribs glazed in spicy-sweet Korean BBQ sauce with a bright yuzu citrus finish.
# 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 & 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 (optional)
# Directions:
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 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 maximum flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the marinade, reserving any excess. Set the ribs on a wire rack placed over a rimmed baking sheet and cover tightly with aluminum foil.
04 - Roast the covered ribs for 1 hour. While roasting, combine the reserved marinade with the honey in a small saucepan and simmer over low heat for about 5 minutes until reduced to a glossy glaze.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush generously on all sides with the honey glaze. Continue roasting uncovered for 10 to 15 minutes until the surface is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from the oven and let rest for 5 minutes. Squeeze the yuzu juice liberally over the hot ribs to brighten the flavors.
07 - Scatter the sliced scallions, toasted sesame seeds, and sliced red chili over the ribs. Cut between the bones and serve immediately.
# Cooking Tips:
01 -
- The gochujang marinade transforms humble lamb ribs into something that tastes like you spent all day when you really just stirred things together in five minutes.
- That final yuzu squeeze is a revelation: bright, floral, and completely addictive against the sticky, charred glaze.
02 -
- Do not skip the resting step after roasting because cutting into the ribs immediately lets all those juices run out and you lose the tender texture you worked for.
- Reserving the marinade and reducing it with honey is what separates a good rib from a great one, so never discard that liquid gold.
03 -
- Marinate overnight if you can because the difference between four hours and twelve hours is the difference between good ribs and ribs that make people text you the next day asking for the recipe.
- Brush the glaze on in two thin layers rather than one thick coat for a more even, professional looking finish.