Marinate ribs in sherry for about 1 hour.
Drain ribs. Arrange ribs in a large roasting pan or broiler pan.
Bake in a 450° oven for 30 minutes to render excess fat. (This can be skipped if the ribs seem to be fairly fat free.)
Remove ribs from oven and discard fat from pan.
Reduce oven temperature to 350°.
Pour half of the sauce evenly over the ribs.
Return to oven and bake until meat is tender when pierced, about 1 hour.
Baste generously every 15 minutes with remaining sauce.
Cut ribs apart before serving.