Korean BBQ Lamb Ribs (Printable)

Gochujang-marinated lamb ribs, grilled and finished with bright yuzu citrus for bold Korean fusion flavors.

# What You'll Need:

→ Meats

01 - 3.3 lbs lamb ribs

→ Marinade

02 - ¼ cup 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 and 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)

# Directions:

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 fully incorporated.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, turning to coat evenly on all sides. Seal and refrigerate for at least 1 hour, preferably overnight for deeper flavor penetration.
03 - Preheat oven to 320°F. 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 preheated oven for 1 hour, basting with the reserved marinade halfway through the cooking time to build layers of flavor.
05 - Preheat a grill or broiler to high heat. Transfer the roasted ribs to the grill and cook for 3 to 5 minutes per side until the exterior is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from heat and immediately squeeze fresh yuzu juice over the top. Garnish with toasted sesame seeds, thinly sliced spring onions, and finely sliced red chili if desired. Serve hot with extra yuzu wedges alongside.

# Expert Tips:

01 -
  • The gochujang marinade penetrates deep into the lamb and creates a sticky, caramelized crust that rivals any restaurant version.
  • Yuzu cuts through the richness in a way lemon simply cannot, making each bite feel lighter than it has any right to be.
  • Low and slow roasting followed by a fierce grill sear gives you fall off the bone tenderness with a charred exterior.
02 -
  • Skipping the overnight marination is fine in a pinch, but you will notice the difference in how deeply the flavor penetrates the meat.
  • Watch the grill like a hawk because the honey and sugar in the marinade can go from beautifully charred to genuinely burnt in under a minute.
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.
  • Use a basting brush with real bristles rather than silicone, because it holds and releases the marinade more evenly across the meat.

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