Korean BBQ Lamb Ribs (Printable)

Smoky grilled lamb ribs glazed in Korean BBQ marinade with a bright yuzu citrus finish.

# What You'll Need:

→ Meat

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 toasted 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)

# How To Make:

01 - In a large bowl, combine the 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 every surface evenly. Seal and refrigerate for at least 1 hour, or preferably overnight for deeper flavor penetration.
03 - Preheat the 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 oven for 1 hour, basting with the reserved marinade halfway through to build a rich, sticky glaze.
05 - Preheat a grill or broiler to high heat. Transfer the roasted ribs directly onto the grill grates or under the broiler. Cook for 3 to 5 minutes per side until the exterior is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from the heat. Squeeze fresh yuzu juice generously over the top and sprinkle with toasted sesame seeds, thinly sliced spring onions, and red chili if using. Serve immediately with extra yuzu wedges alongside.

# Expert Tips:

01 -
  • The gochujang marinade builds a deep, funky sweetness that clings to every fold of those lamb ribs like it was always meant to be there.
  • Yuzu cuts through the richness in a way lemon or lime simply cannot, making each bite feel almost weightless despite the indulgence.
  • Slow roasting then finishing on a grill gives you that impossible combination of fall off the bone tenderness and caramelized, charred edges.
02 -
  • Do not skip the wire rack when roasting because the ribs will steam in their own fat and you will lose that concentrated, sticky glaze you are after.
  • Basting halfway through is not optional since the sugars caramelize and create layers of flavor that a single coating simply cannot achieve.
03 -
  • Marinate overnight if you can manage the planning because the gochujang penetrates deeper and the meat breaks down into something almost buttery by the next day.
  • Let the ribs rest for three to four minutes after the final grill before squeezing the yuzu, which allows the juices to redistribute and prevents them from running out onto the plate.

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