Korean BBQ Lamb Ribs Yuzu (Printable)
Gochujang-marinated lamb ribs grilled and finished with bright yuzu citrus for bold Korean fusion flavor.
# What You’ll Need:
→ Meats
01 - 3.3 lbs lamb ribs
→ Marinade
02 - 1/4 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 & 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)
# 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, 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 set 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.
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 sliced red chili if desired. Serve hot with extra yuzu wedges alongside.
# Expert Advice:
01 -
- The gochujang marinade builds a sticky caramelized crust that clings to every rib like candy.
- Yuzu cuts through the richness in a way lemon never quite manages, making each bite feel lighter.
02 -
- Do not skip the wire rack because ribs roasted flat on a tray will steam in their own fat and lose that chewy tender texture you want.
- The difference between marinating for one hour versus overnight is dramatic enough that I now plan my week around starting the marinade the night before.
03 -
- Reserve a few tablespoons of clean marinade before it touches the raw meat so you have a safe basting liquid and a finishing sauce.
- Broil the ribs on the second shelf from the top rather than directly under the element to give the sugars time to caramelize without burning.