In a pot of boiling water, blanch pork ribs to remove impurities. Drain water away.
Add garlic, bak kut teh spice sachets and water to the pot, and bring to a boil.
Once boiling, reduce to medium heat and simmer for 45 minutes to 1 hour, until pork ribs are tender.
Add Huiji waist tonic and salt to taste, and stir soup well. Serve with cut chilli padi and dark soya sauce.