Parboil the pork riblets for 10 minutes. Place the pork riblets in a pot and fill with water. Boil for 10 minutes. Then drain and wash the pork riblets.
Wash the artichokes and remove the stems.
Fill a stock pot or large wok with 12 cups of water. Add in the salt, the Totole Chicken Soup Base Mix, the sugar, the artichokes, and the pork riblet to the pot. Bring to a boil. Skim off any foam during the cooking process. Reduce the heat to low. Cover and simmer for 1 hour.
Taste and adjust the soup if necessary. If it is a bit salty, simply add more water.
Transfer the soup to a bowl. Garnish with some chopped cilantro and green onions. Sprinkle on some black pepper.
Serve with white rice with a soy sauce dip for the meat.
Pour some Maggi Seasoning in a small dipping bowl and add one chopped Thai chili.