[Ribs]
500g cleaned spare ribs
1 150g piece lean meat
1 bulb unpeeled washed garlic (separated in individual cloves)
3 litres water
4tbsp black soy sauce
2tbsp soy sauce
2tsp sugar
Ground white pepper
[Seasoning]
1 packet Bak Kut Teh spices - combination of cloves, star anise, cinnamon, rock sugar, gan cao, luo han guo, dang xin, chuan kong, dang gui and sheng di (you can buy this ready-packed at supermarkets or get it from the Chinese medicine shop)
[Steps]
Place ribs, pork and garlic with water in a large pot. Wrap seasoning in a piece of clean cheesecloth and add to pot. Add black soy sauce, soy sauce and sugar, bring to boil. Reduce heat to low and simmered gently covered for 1.5 to 2hrs.
Discard seasoning. Place a few slices of ribs in individual serving bowls and garlic cloves, ladle soup over and sprinkle with pepper. Serve with sliced red chili in black soy sauce.