Korean BBQ Lamb Ribs Yuzu (Printable View)

Tender gochujang-marinated lamb ribs glazed and finished with bright yuzu citrus for bold Korean fusion flavor.

# What You Need:

→ Lamb

01 - 3.3 lbs lamb ribs, trimmed

→ Marinade

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

→ Glaze and Yuzu Squeeze

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

→ Garnish

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

# How To Make It:

01 - In a mixing bowl, combine gochujang, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, and black pepper. 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, ensuring every surface is thoroughly coated. Seal tightly and refrigerate for at least 4 hours, or ideally overnight for maximum flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the marinade, reserving any excess. Arrange the ribs on a wire rack set over a baking sheet and cover tightly with aluminum foil.
04 - Roast the covered ribs in the oven for 1 hour. While roasting, pour the reserved marinade into a small saucepan, stir in the honey, and simmer over low heat for 5 minutes to create a thick glaze.
05 - Increase the oven temperature to 400°F. Remove the foil from the ribs and brush them generously on all sides with the prepared glaze. Continue roasting uncovered for 10 to 15 minutes until the surface is caramelized and lightly charred.
06 - Remove the ribs from the oven and let them rest for 5 minutes. Squeeze yuzu juice generously over the top of the ribs to finish.
07 - Scatter sliced scallions, toasted sesame seeds, and sliced red chili over the ribs. Cut between the bones into individual ribs and serve immediately.

# Expert Advice:

01 -
  • The gochujang marinade sinks deep into every layer of the lamb and creates a sticky, caramelized crust that is genuinely addictive.
  • Yuzu juice cuts through the richness in a way that lemon only wishes it could, making each bite feel surprisingly bright.
02 -
  • Skipping the overnight marinade will leave you with ribs that taste good on the outside but bland within, so plan ahead.
  • Reserving the excess marinade before roasting is essential because it becomes your glaze, and without it you lose half the flavor.
03 -
  • Line your baking sheet with foil before roasting because the marinade will bake onto the pan and create a cleanup nightmare otherwise.
  • Let the ribs rest after the final glaze before adding the yuzu, because the citrus can break down the sticky coating if applied while the surface is too hot.

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