Rinse the ribs under cold water. Bring a large pot of water to a rolling boil. Add the ribs and blanch for 3–5 minutes to remove blood and impurities. Drain and rinse the ribs under running water; set aside.

Start the soup

In a large clean stockpot, add 4 liters of fresh water and the blanched ribs. Bring to a boil over high heat.

Add aromatics and herbs

Once boiling, reduce to a gentle simmer and add the Bak kut teh herbal pack (or the equivalent loose herbs in a muslin bag), 8 whole garlic cloves, soaked shiitake mushrooms, and the peeled shallots. If using rice wine, add it now.

Simmer

Cover partially and simmer gently for 1.5 to 2 hours until ribs are tender and the meat is nearly falling off the bone. Skim any foam or excess fat from the surface occasionally.

Season the soup

After the ribs are tender, add light soy sauce, dark soy sauce, rock/palm sugar, ground white pepper, and salt. Taste and adjust: add more soy for saltiness or a little more sugar if you want a hint of sweetness. Simmer uncovered for another 10–15 minutes to meld flavors.

Aromatics & optional seasoning

If you prefer a stronger garlic flavor, lightly crush remaining garlic cloves and add them during the last 30 minutes of simmering. The shallots and soaked shiitakes should be cooked until soft; remove and keep whole in the soup or slice the mushrooms before serving.

If broth looks too strong or reduced, add 200–500 ml hot water and re-season to balance.

To serve

Ladle the ribs and broth into individual bowls. Top with fried shallots/garlic and cilantro if using. Place steamed rice and you tiao on the side. Provide the dark soy dipping sauce at the table; some people dip the meat or you tiao into the sauce.

Leftovers: cool quickly, refrigerate up to 2 days or freeze. Reheat gently over low heat, adding a little water if needed.