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1
Marinate the Ribs In a large baking dish, whisk the vinegar with the minced scallions, soy sauce, oyster sauce, ginger, garlic and chiles.
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2
Add the ribs and stir to coat.
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3
Cover the baking dish and refrigerate overnight.
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4
Marinate the Ribs Set a rack over a large baking sheet.
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5
Spread the cornstarch in a large baking dish.
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6
Remove the ribs from the marinade and let any excess drip back into the dish.
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7
Dust the ribs in the cornstarch and transfer to the rack.
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8
Marinate the Ribs In a large saucepan, heat 2 inches of canola oil to 325.
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9
Line another baking sheet with paper towels.
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10
Add one-third of the ribs to the hot oil and fry over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes.
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11
Transfer to the paper towel-lined rack and season lightly with salt.
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12
Repeat with the remaining ribs.
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13
Meanwhile, Make the Sauce In a bowl, whisk all of the ingredients until combined.
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14
Meanwhile, Make the Sauce Transfer the ribs to a platter, garnish with thinly sliced scallions and serve with the dipping sauce.
