Singapore Teochew Bak Kut Teh (White Pepper Version)

Ingredients
1 lb pork ribs
1 packet bak kut teh spices
1 bulb garlic
1 tsp white peppercorns - lightly crushed
1 packet of fresh enoki mushrooms - washed and ends trimmed
some dried beancurd
2 slices ginger

 Method

1. Add 6 cups of boiling water to a slow cooker.  Put in spice sachet. 
2. Blanch dried beancurd stick in a pot of boiling water till soften.  Cut into 2 inch pieces. Add to the slow cooker.
3. Continue to blanch pork ribs in boiling water for a few minutes to remove impurities. Rinse under tap water and place pork ribs into the slow cooker.
4. Add enoki mushrooms to the slow cooker.  Add garlic and white peppercorns.
5. Cook for a few hours or until the pork ribs are cooked to desired tenderness.