Cut ribs into individual pieces. Place them in a shallow baking dish, meat side down.
Mix the dressing and sugar in a bowl. Gradually stir in the beer, then add the garlic, soy sauce, and five-spice powder and mix well. Pour the marinade over the ribs, turning them to coat, then turn them meat side down again. Cover and refrigerate for 8 hours.
One hour before cooking, remove the ribs from the refrigerator. Preheat the grill or broiler to high. Transfer the ribs to a platter then warm them in the oven at low heat.
Pour the marinade into a small saucepan. Bring to a boil and cook for 12 to 15 minutes, until reduced to 1 cup. Grill or broil the ribs, turning to cook on all four sides and brushing them with the reduced marinade, for 4 to 5 minutes on each side, 16 to 20 minutes total. Serve any remaining cooked marinade as a dipping sauce.