1. Remove silverskin from the rack of ribs, then slice the individual ribs along the bone, + soak in cold water while you prepare + chop your other ingredients.
2. In a heavy bottomed pot, heat oil over medium high heat. Pat down your ribs after a nice soak, + brown them, flipping constantly, + remove, about 2-3 min total
3. In the rendered fat, sauté garlic, ginger, and shallot for 30 seconds until fragrant. Add the cinnamon stick, bay leaves, and dried red chilis + fry for another 30 seconds until fragrant.
4. Deglaze with shaoxing wine and vinegar and use a wooden spoon to scrape up any fond. Then add light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, + brown sugar
5. Add back the ribs into the pot and add just enough water to cover the ribs. Partially cover with a lid and bring to a simmer over medium high heat. Reduce the heat to medium and braise for 45min -1 hr ,until the liquid has mostly evaporated and the ribs are tender but not falling off the bone.
6. Remove ribs, turn up the heat and reduce the sauce down until a glaze has formed. Toss back ribs to coat, and season with sesame seeds and scallion.
7. Eat with white rice!
