spareribs into pieces and rinse clean. Boil for 5 minutes. Drain and set
aside. Put fragrant solomenseal, red dates, black peppercorns, whole star
anise, cinnamon bark, preserved mandarin orange peel and whole garlic in
cloth bag. Seal tight. Boil bag of ingredients in 3.5 liter water over
moderate heat for 60 minutes. Add pork spareribs and continue boiling for
another 60 minutes, or till pork spareribs are tender but with the meat
still attached to the bone. Remove bag of ingredients and stir in
seasoning. Serve bak kut teh with fresh chili, dark soy sauce and plain
rice or dough fritters.
* Omit dark
sauce from the seasoning if you do not like the stock too dark.