In a pot, add the chiles and enough water to cover them. Bring to a boil. Once boiled, rinse them in cold water, then remove the stems and seeds. In a blender, combine the peaches, chiles, garlic, onion, chicken bouillon, and the water used to boil the chiles. If the sauce is too thick, add a little more water.

Pour the sauce over the ribs and let them marinate for at least 30 minutes—the longer, the better.

Cook over low heat for about 2 hours, or until the meat is tender.