1/2 cup Smokey BBQ sauce (for the moping, post marinade)
1/3 cup Brown sugar
1/4 cup Braggs Aminos
1/4 cup Sriracha
1/8 cup Veggie oil
1/4 cup Chili paste
Zest of 1 lime/Juice of 1 lime
2 tablespoon Cornstarch
10-12 FRESH Lemon grass stalks (Trimmed to 7” in length and properly cleaned)
Toothpicks & Papertowels
Mix all of your wet ingredients together.
Make sure everything is properly mixed, set aside.
Cut and separate the bean curd sheets into approximately 5” wide by 6” long.
Place them in a large baking dish and then pour the marinade over them.
Cover them with plastic wrap and let them chill out in the fridge for at least 2-3 hours.
Clean and dry the lemon grass stalks along with a small dish filled with your BBQ sauce (of choice) and another dish that is filled with enough marinade.
Add the 2 tbsp cornstarch to and have the marinade look and feel creamy.
You will most likely need to refill this dish about two times; so RESERVE the marinade.
Get your paper towels ready and remove one bean curd sheet at a time and place each sheet on a a dry/semi-dry paper towel.
Now use another paper towel to further remove the excess marinade from the marinated bean curd sheets. You want to remove as much of the moisture as possible.
This will help the sheets absorb some of the marinade/cornstarch wash, which is what helps the sheets stick together.
Use a basting brush and brush the marinade/cornstarch wash onto the dried/semi-dried bean curd sheet.
Take one cut and properly dried lemon grass stalk and place it on the edge of a bean curd sheet and start to TIGHTLY roll the bean curd sheet around it. (About 3-4 bean curd sheets per lemon grass stalk.)
Make sure you pat dry each new sheet you add to the lemon grass stick and baste with the marinade/cornstarch between layers.
Once you have wrapped each lemon grass stalk with 3-4 sheets, secure the ends with a tooth pick and then brush the outside of the whatever BBQ sauce you chose and a tiny bit more oil.
You should be able to make about 10-12 of these ribs, stack them on a plate, let them simply chill and ‘set’ as you go light your grill.
Once your grill is all nice and hot, remove the toothpicks from the ribs, they will stick together just fine (providing that you brushed them with the marinade/cornstarch mixture between layers)
Move the coals over to one side and place the ribs on the side opposite of the coals. Allow the ribs to grill there for about 15-20 minutes.
Make sure you have the lid closed on the grill during this part.
Rotate the ribs a couple times just to make sure that the sheets are not sticking to the grill.
Brush the ribs once more with marinade sauce and ready to serve stacked and drizzled with some fresh lime juice.