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1
Juice the orange and lemon; reserve the rinds.
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2
In a large pot, combine the juices and rinds with the remaining braising liquid ingredients and 8 cups water.
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3
Bring to a simmer over high heat, then turn heat to low and simmer, covered, 1 hour.
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4
Strain, reserving the liquid and discarding the solids.
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5
Place the ribs in a large pot, cutting them up, if necessary, to fit.
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6
Pour the braising liquid over, bring to a simmer over high heat, then turn heat to low and simmer, covered, until the ribs are tender, but not falling off the bone, 45 minutes to 1 hour.
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7
Remove ribs from braising liquid and discard liquid.
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8
Cool ribs for about 1 hour.
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9
Slice into individual ribs and refrigerate, uncovered, until cold, at least 2 hours.
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10
Meanwhile, make the sauce: in a bowl, whisk the hoisin, oyster and black bean and sambal chile sauces with the rice wine vinegar and orange juice.
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11
In a large heavy pot, heat enough peanut oil for deep-frying, to 350 degrees.
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12
Fry the ribs in batches until golden-brown, 3 to 5 minutes.
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13
Drain on paper towels.
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14
Toss the ribs with the sauce in the bowl until completely coated.
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15
Serve garnished with sesame seeds and sliced scallions.
