If you’ve never smoked ribs at home before, this is a great starter recipe. Once you master this technique, it can become the foundation to your rib recipe.
Korean Grilled Kalbi Lamb Chops
Kalbi ribs are a staple of Korean cuisine, and are very popular in Los Angeles. Traditionally made with beef, Harry Soo wanted to experiment with lamb. The results were sensational, and the dish is so easy to prepare.
The secret to Korean Grilled Kalbi Lamb Chops is a bit of soda and Asian pear mixed into the marinade. Grilled to perfection, serve them with cucumber salad and a side of white or brown rice. Make sure to give yourself enough time to marinate the ribs, for the most flavor.
1 Asian pear, peeled, cored, and roughly chopped
1 small white onion, peeled and roughly chopped
6 cloves garlic, peeled
1/2 cup soy sauce
1/2 can lemon-lime soda (let sit a while for the fizz to settle)
1/2 cup brown sugar
3 tablespoons sesame oil
2 racks (about 2 1/2 pounds) New Zealand lamb ribs, frenched
2 tablespoons Slap Yo’ Daddy All Purpose Rub
2 tablespoons oil
1 tablespoon white sesame seeds
Puree the 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 soda.
Place the lamb ribs in a gallon plastic zip bag. Add enough marinade to cover the ribs. Reserve any extra marinade for basting. Rest in the fridge for 1 hour or overnight.
Remove the lamb from fridge, drain off excess marinade, and sprinkle with a light coating of the all purpose rub.
Set up a pit with a hot zone and a cool zone. Smoke the ribs over indirect heat in the cool zone until an internal temperature of 110 degrees F (43 degrees C).
Move to the hot part of the grill. Cook and baste with a mixture of oil and the reserved marinade. Remove when the internal temperature is medium-rare, about 125 degrees F (52 degrees C). Loosely tent with foil while resting the lamb for about 15 minutes (the temperature will continue to rise about 5 more degrees).
Garnish with white sesame seeds before serving.
Serve with some quick pickled cucumber. Heat a mixture of 1/2 cup white vinegar, 2 heaping tablespoons sugar, and a pinch of salt. Once the sugar dissolves, cool the liquid until it’s just slightly warm. Pour the lukewarm liquid over cucumber slices and diced red onions. Chill in the fridge before serving.