Bak Kut Teh (Spare Rib Soup)

Learn the secrets of making Teochew style Bak Kut Teh, a Singaporean Spare Rib Soup, with a clear peppery broth and tender ribs.

Course Entree, Soups & Stews

Cuisine Southeast Asian

Level Intermediate

Main Ingredient Pork

Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb

Prep Time 20

Cook Time 3 30

Resting Time 1

Total Time 1 3 50

Servings servings

Calories 617kcal

Equipment

Ingredients

Bak Kut Teh (Sparerib Soup) - for soup

5 pounds pork spareribs
1 head garlic (smashed)
1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 cinnamon stick
salt
1 small green papaya (peeled, seeded, then cut into ¾-inch cubes)
1 gai choy (quartered lengthwise)
crispy fried shallots

for dipping sauce

6 red bird chilies (chopped)
3 tablespoons kecap manis (Indonesian sweet soy sauce)
3 tablespoons soy sauce

Instructions

Cut the 5 pounds pork spareribs apart at every second rib so they're in manageable-sized pieces. Sprinkle the spare ribs generously with salt, and let them sit in a container overnight in the refrigerator. The next day, bring a large pot of water to a rolling boil, then add the pork (you may need to do this in two batches). Return the water to a boil and let them cook until there is no blood coming out (about 5-10 minutes). Use tongs to transfer the ribs to a bowl of cold water, then scrub any bits of blood or scum off of them. Give them a rinse under cold water and put them in a clean bowl. Repeat with the rest of the ribs.
5 pounds pork spareribs, salt
Dump the now murky water down the drain and rinse out the pot. Add the cleaned ribs to the pot with the 1 head garlic, 1 tablespoon black peppercorns, 1 tablespoon white peppercorns, and 1 cinnamon stick, and add enough water to cover the top of the ribs by 1-inch. Bring the water to a simmer over medium high heat, then lower the heat to maintain a gentle simmer (medium low on my stove). Skim off any foam or fat that floats to the surface (you should only have to do this for the first 20 minutes). Continue simmering uncovered for 2 hours.
1 head garlic, 1 tablespoon black peppercorns, 1 tablespoon white peppercorns, 1 cinnamon stick
To make the dipping sauce for the ribs, combine the 3 tablespoons kecap manis, 3 tablespoons soy sauce and 6 red bird chilies in a bowl then divide evenly among small bowls or ramekins. If you can't find kecap manis, you can also use Chinese dark soy sauce mixed with some honey or agave nectar.
3 tablespoons kecap manis, 3 tablespoons soy sauce, 6 red bird chilies
After two hours the water should be just above the level of the meat. If it's too low, add some more water so the meat is just covered. Taste the soup for salt, adding more as needed, then add the 1 small green papaya. Cover with a lid and turn down the heat slightly and cook for another 1 hour. Add the 1 gai choy and cook for about a minute or until it is bright green.
1 small green papaya, 1 gai choy
Serve in bowls with plenty of soup, sprinkle the crispy fried shallots on top, and serve with a side of rice and the dipping sauce.
crispy fried shallots

Nutrition