In a large stockpot, place the ribs, onion, garlic cloves, and bay leaves. Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour. Turn off the heat when the meat is tender, but still attached to the bone.
While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle. Make sure to remove them promptly.
Place the roasted peppers in hot water to soak for at least 20 minutes until they’re soft.
Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat. Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once it is hot. Turn the ribs to have an even browning.
Place the drained and softened peppers and the rest of the ingredients in a blender with one cup of the cooking broth from the ribs. Process until you have a very smooth sauce.
Pour the sauce over the ribs and simmer until the meat is so tender that it falls off the bone. This step will take about 8-10 minutes on low heat.
Add more of the cooking broth as needed, and add salt to taste. Keep stirring until the sauce thickens to the consistency of thick gravy. Enjoy!