Slow Roasted Asian Ribs

3/4 cup sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup medium-dry Sherry
1 tsp salt
1 large (or 3 small) garlic clove, smashed
1 1-inch cube peeled fresh ginger, smashed into few pieces
approx. 3 lb baby back pork ribs (do not cut them apart)

Stir together sugar, soy sauce, ketchup, Sherry, garlic, ginger and salt in a bowl until sugar is dissolved. Place ribs in a dish large enough to marinate the ribs in the sugar-soy mixture (for example: a baking dish, a large aluminum tray or a broiler pan). Using a brush, generously baste the ribs on both sides with the marinade. Pour remaining marinade over the ribs and into the pan. Turn ribs to coat with marinade. Marinate, covered and chilled, basting occasionally, at least 3 hours and up to 24 hours.

Preheat oven to 400°F.

Line bottom of a roasting pan with foil. Place ribs on a rack, rounded sides up, in the roasting pan. Pour marinade into a bowl and reserve for basting. Roast, in middle of oven, for 10 minutes, then reduce the heat to 275 degrees. Baste generously with marinade every 30 minutes (do not baste during last 10 minutes of cooking), until ribs are very tender and glaze is well browned and caramelized, about 3 hours. Discard any unused marinade.

Transfer ribs to a cutting board, cover with a piece of aluminum foil and let stand 5 minutes. Then cut into individual ribs.