Clean the ribs — Cut the full rack into individual rib pieces so each bone is separated. Place ribs in a bowl with 1 cup vinegar and enough water to fully submerge. Soak for 30 minutes to clean and freshen the meat. Rinse thoroughly with clean water and drain well.

Prepare the seasoning paste — Add scallions, garlic, ginger, and hot pepper to a food processor. Pulse until a thick, slightly textured paste forms. Avoid over-blending into a watery purée — the paste should remain coarse enough to cling to the ribs and deliver concentrated flavor during marination.

Marinate — Transfer ribs to a tightly sealed glass container or freezer resealable bag. Marinate overnight for best flavor development, or freeze up to two weeks for advanced preparation.

Bring to room temperature — When ready to cook, remove ribs from refrigeration and allow them to come to room temperature. This promotes more even frying and prevents oil temperature shock.

Prepare dredging station — In one bowl combine flour, cornstarch, and baking powder, mixing evenly. In a separate bowl beat the eggs until smooth.

Double dredge the ribs — Coat ribs in the flour mixture, ensuring all surfaces are covered. Dip into the beaten eggs, allowing excess to drip off, then dredge again in the flour mixture. This double coating creates a crisp exterior once fried.

Heat the oil — Heat oil over medium heat. Do not allow the oil to become too hot, as the soy sauce in the marinade can cause ribs to darken quickly before cooking through. Maintain steady, moderate heat.

Fry the ribs — Fry ribs in batches without overcrowding the pot. Turn occasionally to ensure even browning. Cook until fully cooked through, golden brown, crisp on the outside, and tender inside. Adjust heat as needed to prevent burning while allowing thorough cooking.

Prepare dipping sauce — Combine soy sauce, sugar, sesame oil, garlic, and optional heat component. Stir until sugar dissolves and flavors meld.

Serve and enjoy — Serve ribs hot and enjoy with the dipping sauce on the side.