Instructions
1.Rinse 500g of ribs and blanch in boiling water for 5 minutes to remove blood foam, then set aside.
2.Boil about 720ml of water, add the Bak Kut Teh spice pack, and simmer for 1 minute until dissolved.
3.Add the blanched ribs, cover, and simmer on low heat for 45 minutes until the meat is tender. Remove the spice pack and enjoy.
Tip: If using beef, lamb, or oxtail, add 1/2 cup of water and extend cooking to 2 hours for a richer flavor!
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