Pat the pork ribs dry with paper towels. Use a small knife to lift one end of the membrane attached to the bone. Grab it with a paper towel and pull it off in one piece.

Grind the dried chili into a powder using a spice grinder. Add oil, chopped shallot, salt, pepper, and the bouillon cube, and blend into a paste. Add a little beer to help blend if needed.

Pour the 2 cans of beer around the ribs along with the bay leaf. Let the ribs marinate for 1 hour at room temperature. Preheat the oven to 325°F (162°C).

Once cooked, cut the ribs into individual portions and serve with the pan juices.