Korean BBQ Lamb Ribs (Printable)

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

# What You'll Need:

→ Lamb

01 - 3.3 lbs lamb ribs, trimmed

→ Marinade

02 - 3 tbsp gochujang (Korean chili paste)
03 - 4 tbsp soy sauce (use gluten-free if needed)
04 - 2 tbsp brown sugar
05 - 1 tbsp sesame oil
06 - 4 cloves garlic, minced
07 - 2 tsp fresh ginger, grated
08 - 1 tbsp rice vinegar
09 - 2 tbsp mirin
10 - 1 tsp ground black pepper

→ Glaze & Yuzu Finish

11 - 2 tbsp honey
12 - 2 tbsp yuzu juice (fresh lemon juice may be substituted)
13 - 1 tbsp toasted sesame seeds

→ Garnish

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

# How to Make It:

01 - In a mixing bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, and black pepper until a smooth, homogeneous 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 tightly and refrigerate for at least 4 hours, or ideally overnight for maximum flavor penetration.
03 - Preheat oven to 320°F. Remove ribs from the marinade, reserving all excess liquid. Arrange the ribs on a wire rack set over a rimmed baking sheet and cover tightly with aluminum foil.
04 - Roast the covered ribs for 1 hour. Meanwhile, pour the reserved marinade into a small saucepan, stir in the honey, and simmer over low heat for 5 minutes until reduced to a glossy glaze.
05 - Increase oven temperature to 400°F. Uncover the ribs and brush generously on all sides with the honey-glaze mixture. Return to the oven uncovered and roast for 10 to 15 minutes until deeply caramelized and lightly charred at the edges.
06 - Remove ribs from the oven and let rest for 5 minutes. Squeeze yuzu juice generously over the ribs, allowing the bright citrus to mingle with the caramelized glaze.
07 - Scatter sliced scallions, toasted sesame seeds, and sliced red chili over the ribs. Cut between the bones into individual ribs and serve immediately with steamed rice or pickled vegetables.

# Expert Suggestions:

01 -
  • The yuzu squeeze at the end cuts through the richness of lamb in a way lemon simply cannot, and you will find yourself drizzling it on everything afterward.
  • Gochujang and lamb are a pairing that feels so natural, you will wonder why Korean barbecue joints have not put this on every menu.
02 -
  • If you marinate for less than 4 hours the flavor will sit on the surface rather than soaking into the meat, and you will taste the difference immediately.
  • Reserving the marinade and reducing it with honey is the step most people skip, and it is the single thing that turns a good rib into an unforgettable one.
03 -
  • Line your baking sheet with foil before placing the wire rack on top, because the rendered lamb fat and sticky marinade will bake onto the pan and become nearly impossible to clean.
  • Apply the glaze in two thin layers rather than one thick coat, and you will get a more even, professional looking caramelization without burning.

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