If I say the art of boiling soup plays a big role in the Cantonese food heritage, I don't think you will have any objection on this. Recall the very motherly roles in Hong Kong series, they are good in boiling soup.
1. Clean pork bones/ribs. In a pot, add water enough to cover the pork bones or ribs; bring water and bones/ribs to a boil. Continue to boil for 2-3 minutes to get rid of impurities and blood stains. Wash bones again under running water.
2. In another pot, combine all ingredients except salt, including the cleaned pork bones/ribs. Bring to a boil, lower heat and continue to boil for 2 hours.
3. Season with salt, if necessary.