Korean BBQ Lamb Ribs


  • 2 racks of lamb ribs
  • Salt and pepper
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar


  1. Preheat your grill to medium-high heat.
  2. Season the lamb ribs with salt and pepper.
  3. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar.
  4. Brush the sauce onto the ribs.
  5. Place the ribs on the grill and cook for 5-7 minutes on each side.
  6. Brush the ribs with additional sauce halfway through cooking.
  7. Remove the ribs from the grill and let them rest for 5 minutes before serving.
  8. Spicy BBQ Lamb Ribs:

Cumin Coriander Braai Lamb Ribs




  • 1/4 cup kosher salt
  • 2 tablespoons light brown sugar
  • 1 tablespoons ground cumin
  • 1 tablespoons ground coriander
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cinnamon
  • Two 2 1/2- to 3-pound racks of lamb ribs
  • 1 cup apple cider vinegar
  • 2 tablespoons pomegranate molasses



  1. In a bowl, mix the salt with the sugar, cumin, coriander, pepper and cinnamon.

  2. Transfer 2 tablespoons of the rub to a medium bowl.

  3. In a large, shallow baking dish, sprinkle the remaining rub over the lamb ribs, massaging it into the meat. Let stand at room temperature for 1 hour.

  4. Light a gas grill. Whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub.

  5. Transfer the lamb ribs meaty side down to the braai and cook over moderately low heat, turning once, until lightly charred all over, 7 to 10 minutes.

  6. Reduce the heat to low and grill, turning and basting with the sauce every 10 minutes, until the meat is very tender and nicely charred, 1 hour and 30 minutes.

  7. Transfer the ribs to a carving board, tent with foil and let rest for 10 minutes. Cut the ribs between the bones and serve.

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