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Remove silverskin from the rack of ribs, then slice the individual ribs along the bone, and soak in cold water while you prepare and chop your other ingredients.
In a heavy bottomed pot, heat oil over medium high heat. Pat down your ribs after a nice soak, and brown them, flipping constantly, and remove, about 2-3 min total.
In the rendered fat, sauté garlic, ginger, and shallot for 30 seconds until fragrant. Add the cinnamon stick, bay leaves, and dried red chilis and fry for another 30 seconds until fragrant.
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, and brown sugar.
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.
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.
Eat with white rice.