(Makes 3 to 4 servings)

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.

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