Korean BBQ Lamb Ribs Yuzu (Printable)

Tender gochujang-marinated lamb ribs grilled to caramelized perfection and finished with bright yuzu citrus.

# What You 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)

# How-To:

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 blended.
02 - Place the lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, ensuring they are fully coated on all sides. Seal tightly and refrigerate for at least 1 hour, ideally overnight for maximum 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 generously 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 red chili if desired. Serve hot with extra yuzu wedges alongside.

# Expert Tips:

01 -
  • The gochujang marinade clings to every fold of the lamb and creates this sticky, deeply savory crust that you simply cannot stop eating.
  • Yuzu cuts through the richness of the ribs like nothing else, waking up every flavor on the plate with its floral citrus punch.
02 -
  • I once forgot to line the baking sheet with foil and spent an hour scrubbing burned marinade off the pan, so learn from my mistake and always use foil.
  • Overnight marination is not optional if you want the best result, as the flavors penetrate deeply and the meat becomes incredibly tender.
03 -
  • Let the ribs rest for five minutes after grilling before cutting them apart, as this keeps the juices locked inside rather than running all over your cutting board.
  • If your broiler is weak, finish the ribs with a kitchen blowtorch for restaurant quality char without overcooking the meat underneath.

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