1. Place sparerib pieces in a large pot and add enough cold water to cover them
2. Parboil until foam rises to the surface
3. Drain, rinse the meat with cold water and return it to the pot
4. Add garlic, tung kwai and 2 1/2 quarts of water
5. Wrap cinnamon, star anise and peppercorns in cheesecloth; tie it and add bag to the pot
6. Bring water to a boil, reduce heat and simmer uncovered for 1 hour or until the meat shrinks from the bones
7. Skim excess oil from the surface and discard
8. Remove spice bag
9. Season soup with salt, sugar and dark soy sauce to taste, spoon entire mixture into an attractive clay pot

� To Serve:

1. Scatter crisp shallot flakes
2. Dip ribs into soy sauce with chilies and eat them with steamed rice
3. Toss in cruller slices into the broth and enjoy

Makes about 4 to 6 servings

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