Blanch pork ribs in boiling water for 5 minutes. Drain and rinse thoroughly.
Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Remove stems and set aside.
In a large pot, add water, bak kut teh herb pack, white peppercorns, star anise, and cinnamon stick. Bring to a boil over high heat.
Once boiling, add the blanched pork ribs, whole garlic cloves, soaked shiitake mushrooms, light soy sauce, dark soy sauce, oyster sauce, salt, and rock sugar.
Reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until pork ribs are very tender. Skim off any fat from the surface periodically.
About 15-20 minutes before serving, add fried tofu puffs and enoki mushrooms to the soup. Continue to simmer until heated through.
While the soup is simmering, prepare a simple dipping sauce by mixing chopped red chili, chopped garlic, and sesame oil.
Ladle the hot Bak Kut Teh into bowls. Garnish with coriander leaves. Serve immediately with steamed rice and cut youtiao on the side, along with the prepared dipping sauce.
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