Korean BBQ Lamb Ribs Yuzu (Printable Version)
Gochujang-marinated lamb ribs grilled and finished with bright yuzu citrus for a bold Korean fusion dish.
# What You Need:
→ Lamb
01 - 3.3 lbs lamb ribs, trimmed
→ Marinade
02 - 3 tablespoons gochujang (Korean chili paste)
03 - 4 tablespoons soy sauce (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 & 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 Steps:
01 - In a mixing bowl, whisk together gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, mirin, and black pepper until a smooth, uniform paste forms.
02 - Place the trimmed lamb ribs in a large resealable bag or shallow dish. Pour the marinade over the ribs, massaging the bag or turning the ribs to ensure every surface is thoroughly coated. Seal and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
03 - Preheat the oven to 320°F. Remove the ribs from the marinade, reserving all excess marinade in a separate container. 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 about 5 minutes until the mixture thickens into a glossy glaze.
05 - Increase the oven temperature to 400°F. Uncover the ribs and brush them generously on all sides with the prepared glaze. Continue roasting uncovered for 10 to 15 minutes until the exterior is deeply caramelized and lightly charred in spots.
06 - Remove the ribs from the oven and allow them to rest for 5 minutes. Squeeze fresh yuzu juice generously over the surface of the ribs.
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.
# Helpful Tips:
01 -
- The gochujang marinade seeps into every crevice of the lamb, creating layers of sweet, savory heat that you simply cannot get from a bottled BBQ sauce.
- That final yuzu squeeze over caramelized ribs is the kind of bright, unexpected touch that makes everyone at the table pause mid bite and ask what exactly you put on these.
02 -
- Do not rush the marinating time because the gochujang needs those hours to break down the lamb and distribute its fermented depth evenly through the meat.
- Reserving the marinade and turning it into a glaze rather than making a separate sauce is a small step that doubles the flavor payoff with almost no extra effort.
03 -
- Let the ribs come to room temperature for about 30 minutes before they go into the oven so they cook more evenly and you avoid a cold center surrounded by overdone edges.
- Yuzu juice is worth seeking out at an Asian specialty store because its unique floral tartness transforms the finished dish into something that tastes like it came from a restaurant rather than your home kitchen.