Fill a large heavy-bottom stockpot one-half full with oil and heat over high heat to 375°F. In a large bowl, combine egg whites, cornstarch, rice flour and salt to taste. Add ribs and toss to coat well. Place ribs in oil, in batches, and fry for 4 to 5 minutes, until golden brown.
In the meantime, heat a large high-sided skillet over medium-high heat and add enough oil to coat bottom. Add pineapple and cook until browned on both sides, about 3 to 4 minutes per side. Add water, instant coffee and oyster sauce. Stir to combine. Add cornstarch slurry and cook another minute, stirring, to thicken.
Remove ribs from oil and add to pan with pineapple. Toss to coat ribs with sauce and place on serving platter. Garnish with scallions and chilies. Sprinkle cinnamon on top.