Place all marinade ingredients in a food processor and pulse a few times. Rub the mixture onto the ribs. Place ribs in a covered dish or large freezer bags and marinate overnight.
You can make the glaze ahead of time as well (recommended). Place all glaze ingredients in a medium saucepan and bring to a boil. Reduce heat so you have a medium simmer (some bubbles on top of the liquid) and reduce until it’s a syrupy consistency—this will take about 1 hour. Season to taste with salt and you may like a splash (about 1 tsp) of fresh lemon juice added.
Line a baking sheet with either parchment or aluminum foil. Place ribs on the sheet and roast in a 350F/180C oven for about 2 hours. Basting with glaze during the last 15 minutes of cooking.
Brush with additional glaze then cut into individual rubs. Serve remaining glaze as a dip if you desire.
Mirin is a sweet sake-like condiment. You will find it in the Asian section of the store.