| • | Take a large pot and put sparerib pieces in it. Add enough ice-cold water to cover them completely. Parboil until foam moves up to the surface.
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| • | Drain the water and rinse the meat with ice-cold water and return it to the pot. Add garlic and 2 liter of water.
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| • | Put cinnamon, star anise and peppercorns in a cheese cloth; tie it and add bag to the pot.
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| • | Bring water to a boil, reduce the heat up and simmer revealed for 1 60 minutes or until the meat contracts from the bones.
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| • | Skim additional oil from the surface and put aside it.
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| • | Remove the spice bag from the pot.
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| • | Season the cooked soup with salt, sugar and dark soy sauce to taste, and stir.
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| • | Bak Kut Teh is ready. Serve with white steamed rice.
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