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Grilled Korean Kalbi Lamb Chops
Korean cuisine is very popular in Los Angeles and there are several thriving Korean communities. I love the grilled beef rib dishes popular in Korean cuisine called Galbi or Kalbi. I’ve made Kalbi before; but I thought to myself, won’t the same flavors work on lamb ribs? I so happen to love New Zealand lamb ribs sold in Sams Club so I thought I’d try the Kalbi marinade approach on lamb ribs. The results were sensational. Here’s my recipe if you want to try this Korea-meets-New-Zealand idea.
- Total Time: 1 hour 50 mins
- Yield: 4 1x
Ingredients
Units
Scale
- 2 racks New Zealand Lamb Ribs, Frenched, about 2.5 lbs from Sams Club
- 2 tablespoons Slap Yo Daddy All Purpose rub
- 2 tablespoons oil
- 1 tablespoon white sesame seeds
Marinade
- 1 Asian pear, peeled, cored, and rough chopped
- 1 small white onion, peeled and rough chopped
- 6 cloves whole garlic peeled
- 1/2 cup soy sauce
- 1/2 can 7Up (let sit a while for fizz to settle)
- 1/2 cup brown sugar
- 3 tablespoons Sesame Oil
Instructions
- Puree marinade ingredients in a blender or food processor. You could make more as the marinade will keep for a few days in the fridge. If it’s too thick, add more 7Up
- Place lamb ribs in a gallon plastic zip bag.
- Pour in enough marinade to cover the lamb ribs. Reserve extra for basting. Rest in fridge for 1 hour; overnight is OK too.
- Remove lamb ribs from fridge, drain off excess marinade, and sprinkle light coat of SYD rub
- Set up pit with hot zone and cool zone. Smoke indirect in cool zone until internal is 110F.
- Move to hot part of grill and grill and baste with mixture of oil and reserved marinade
- Remove when internal temperature is medium-rare, about 125F. Loosely tent while lamb is resting (about 15 minutes). Temp will continue to rise about 5 more degrees.
- Garnish with white sesame seeds before serving.
- Serve with some quick pickled cucumber. Heat mixture of 1/2 cup white vinegar, 2 heaping tablespoons sugar, and pinch of salt. Once sugar dissolves, cool liquid until it’s just slightly warm. Pour lukewarm liquid over cucumber slices and diced red onion.
- Chill in fridge before serving.
- Prep Time: 75 mins
- Cook Time: 35 mins
- Category: Entree
- Cuisine: Korean