Entree: Malaysia – Malaysian Chinese – 排骨茶 ➤ pái gǔ chá (Pork rib soup braised in a peppery herbal broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork spare ribs, bone-in, cut into individual ribs
- 8 cups (1.9 L) water
- 1 (0.705 to 7/8 oz (20–25 g)) bak kut teh herb sachet (commercial mix of angelica, dang shen, star anise, cinnamon, cloves, and other herbs) (about 0.705 to 7/8 oz (20–25 g))
- 10 cloves garlic, smashed (approx. 1 7/16 oz (40 g))
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 g) rock sugar or granulated sugar
- 1 tsp (5 g) whole white peppercorns, lightly crushed
- 1 tsp (5 g) ground white pepper (adjust to taste)
- 2 slices fresh ginger (about 0.35 oz (10 g))
- 2 stalks green onion, cut into 2-inch (5 cm) lengths (for cooking) (approx. 11/16 oz (20 g))
- 2 tbsp (30 ml) vegetable oil
- Kosher salt to taste
- Fresh cilantro leaves for garnish (optional)
- Sliced red chilies or sambal for serving (optional)
- Steamed jasmine rice or Chinese dough fritters (youtiao) for serving (no measurement)

Show original ingredient measurements

- 2 lb (900 g) pork spare ribs, bone-in, cut into individual ribs
- 8 cups (1.9 L) water
- 1 (20–25 g) bak kut teh herb sachet (commercial mix of angelica, dang shen, star anise, cinnamon, cloves, and other herbs) (about 20–25 g)
- 10 cloves garlic, smashed (approx. 40 g)
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 g) rock sugar or granulated sugar
- 1 tsp (5 g) whole white peppercorns, lightly crushed
- 1 tsp (5 g) ground white pepper (adjust to taste)
- 2 slices fresh ginger (about 10 g)
- 2 stalks green onion, cut into 2-inch (5 cm) lengths (for cooking) (approx. 20 g)
- 2 tbsp (30 ml) vegetable oil
- Kosher salt to taste
- Fresh cilantro leaves for garnish (optional)
- Sliced red chilies or sambal for serving (optional)
- Steamed jasmine rice or Chinese dough fritters (youtiao) for serving (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Blanch the ribs: In a large pot, bring 8 cups (1.9 L) water to a boil. Add the pork ribs and boil 3 minutes to remove impurities. Drain and rinse the ribs under warm water; discard the blanching liquid.
2. Brown aromatics: In the cleaned pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add smashed garlic and ginger slices and cook until fragrant, about 1–2 minutes, taking care not to burn.
3. Combine and simmer: Return the blanched ribs to the pot. Add the bak kut teh herb sachet (about 0.705 to 7/8 oz (20–25 g)), crushed white peppercorns, 3 tbsp (45 ml) light soy sauce, 1 tbsp (15 ml) dark soy sauce, 1 tsp (5 g) rock sugar, green onion stalks, and 8 cups (1.9 L) fresh water. Bring to a gentle boil, then reduce heat to low to maintain a bare simmer.
4. Cook slowly: Cover and simmer for 1 to 1 1/2 hours until ribs are tender and broth is richly flavored. Skim foam or excess oil from the surface as needed.
5. Season and finish: Taste and adjust seasoning with kosher salt and additional ground white pepper (about 1 tsp (5 g)) if you prefer a more peppery soup. Remove herb sachet and ginger slices before serving.
6. Serve: Ladle hot Bak Kut Teh into bowls, garnish with fresh cilantro and sliced red chilies or a dollop of sambal if desired. Serve immediately with steamed jasmine rice or youtiao.

1. Blanch the ribs: In a large pot, bring 8 cups (1.9 L) water to a boil. Add the pork ribs and boil 3 minutes to remove impurities. Drain and rinse the ribs under warm water; discard the blanching liquid.
2. Brown aromatics: In the cleaned pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add smashed garlic and ginger slices and cook until fragrant, about 1–2 minutes, taking care not to burn.
3. Combine and simmer: Return the blanched ribs to the pot. Add the bak kut teh herb sachet (about 20–25 g), crushed white peppercorns, 3 tbsp (45 ml) light soy sauce, 1 tbsp (15 ml) dark soy sauce, 1 tsp (5 g) rock sugar, green onion stalks, and 8 cups (1.9 L) fresh water. Bring to a gentle boil, then reduce heat to low to maintain a bare simmer.
4. Cook slowly: Cover and simmer for 1 to 1 1/2 hours until ribs are tender and broth is richly flavored. Skim foam or excess oil from the surface as needed.
5. Season and finish: Taste and adjust seasoning with kosher salt and additional ground white pepper (about 1 tsp / 5 g) if you prefer a more peppery soup. Remove herb sachet and ginger slices before serving.
6. Serve: Ladle hot Bak Kut Teh into bowls, garnish with fresh cilantro and sliced red chilies or a dollop of sambal if desired. Serve immediately with steamed jasmine rice or youtiao.