Korean BBQ Lamb Ribs Yuzu (Printable Version)
Gochujang-glazed lamb ribs grilled and finished with bright yuzu citrus for a bold Korean fusion dish.
# What You Need:
→ Meats
01 - 3.3 lbs lamb ribs
→ Marinade
02 - 1/4 cup soy sauce (use gluten-free soy sauce 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 & 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 It:
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 the mixture is 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, or ideally 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 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 caramelized and lightly charred.
06 - Remove the ribs from the heat. Squeeze fresh yuzu juice generously over the top and garnish with toasted sesame seeds, sliced spring onions, and red chili if desired. Serve immediately with extra yuzu wedges on the side.
# Helpful Hints:
01 -
- The gochujang marinade caramelizes into something that tastes like it took three days to make, but the real effort is mostly waiting.
- Yuzu cuts through the richness of lamb in a way that lemon simply cannot, and your guests will ask what that incredible smell is before they even sit down.
02 -
- Check your gochujang label carefully because many brands contain hidden wheat, which matters if you are cooking for someone gluten sensitive.
- If you cannot find fresh yuzu, a half and half mix of lemon and lime juice gets surprisingly close to that floral acidity.
03 -
- Use a basting brush you actually trust, because a bristle lost on grilled meat is a dinner ending disaster I learned about the hard way.
- The wire rack is not optional, as lifting the ribs off the baking sheet is what allows the heat to circulate and the edges to crisp rather than turn soggy.