Trim pork ribs of any excess fat. Cut into individual ribs between bones. Wash and drain well.
In a large bowl, add egg whites and salt. Whisk until frothy.
Add ribs and massage to coat. Allow to marinate in the refrigerator for about 30 minutes.
Add cornstarch and massage to fully coat meat. Let stand for about 10 to 15 minutes.
In a deep pan over medium heat, heat about 3-inch deep of oil to 350 F. Add ribs and cook, turning as needed, until lightly browned and crisp. Do not overcrowd the pan, fry in batches as necessary.
Using tongs or a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
In a pan over medium heat, combine water and coffee granules. Bring to a boil, stirring regularly until coffee is dissolved.
Add oyster sauce and chili pepper flakes. Stir until blended. Cook for about 2 to 3 minutes.
Add sugar and cook for about 3 to 5 minutes or until mixture begins to caramelize.
Add cornstarch slurry and whisk vigorously until smooth. Cook for about 1 minute or until mixture slightly thickens.
Add pork ribs. Stir and turn until fully coated with sauce. Serve hot.