In a pot over medium heat, combine ribs, vinegar, soy sauce, water, garlic, bay leaves and pepper corns. Bring to a boil, uncovered and without stirring, for about 5 minutes. Lower heat, cover and continue to cook for about 40-50 minutes or until ribs are fork-tender. Drain ribs, discarding liquid and aromatics. Allow to cool.
In a shallow dish, combine flour, salt and pepper. In a bowl, beat eggs until foamy.
Lightly dredge rib pieces in flour, dip in beaten eggs and then dredge again in flour to fully coat.
In a pan over medium heat, heat about 2-inches deep oil. Add ribs in batches and deep-fry, turning on sides as needed, for about 4 to 5 minutes or until golden and crisp. Remove from pan and drain on paper towels. Serve hot.