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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


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


  • 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


  1. 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
  2. Place lamb ribs in a gallon plastic zip bag.
  3. Pour in enough marinade to cover the lamb ribs. Reserve extra for basting. Rest in fridge for 1 hour; overnight is OK too.
  4. Remove lamb ribs from fridge, drain off excess marinade, and sprinkle light coat of SYD rub
  5. Set up pit with hot zone and cool zone. Smoke indirect in cool zone until internal is 110F.
  6. Move to hot part of grill and grill and baste with mixture of oil and reserved marinade
  7. 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.
  8. Garnish with white sesame seeds before serving.
  9. 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.

  10. Chill in fridge before serving.
  • Author: Harry Soo
  • Prep Time: 75 mins
  • Cook Time: 35 mins
  • Category: Entree
  • Cuisine: Korean