1 cup Kikkoman Soy Sauce, divided
4 cloves garlic, crushed
1 Tbsp. grated fresh ginger root
1 slab pork back ribs, cut in half
2/3 cup Kikkoman Hoisin Sauce
1 jar (12 oz.) red currant or raspberry jelly
1 green onion, thinly sliced
Combine ½ cup soy sauce, garlic and ginger; pour over ribs in plastic food storage bag. Press air out of bag; close securely. Turn bag over to coat ribs.
Refrigerate 2 hours or overnight, turning over bag twice. Remove ribs; discard marinade.
Cook ribs on grill over indirect heat, covered, 1-1/2 hours, or until tender.
Heat and stir remaining ½ cup soy sauce, hoisin sauce and jelly in saucepan over low heat until jelly melts.
Brush glaze over ribs and garnish with green onion.