Combine sauces, sugar, vinegar, oil, garlic and ginger in a large bowl. Add ribs and turn to coat in marinade. Refrigerate for 6 hours or overnight.
Preheat oven to 150 degrees C. Line a large baking dish with foil. Place a wire rack over dish. Remove ribs from marinade and place on wire rack (reserve marinade). Cover ribs with foil and roast for 1 hour 30 minutes.
Meanwhile, place reserved marinade in a small saucepan over medium heat. Boil for 4-5 minutes or until thickened slightly. Remove from heat.
Increase oven temperature to 200 degrees C. Remove dish from oven and discard foil. Baste ribs with some of the thickened marinade. Roast ribs, basting with some of the marinade once during cooking, for 30 minutes or until ribs are very tender.
Slice rib racks into single ribs. Serve ribs drizzled with remaining warm marinade.
Steamed jasmine rice and steamed mixed Asian vegetables.