Ask your butcher to cut the ribs and pork shoulder into bite-sized pieces.

In a large pot, cook only the ribs over high heat with 2 cups (about 500 ml) of water and salt. Let it cook until all the water evaporates and the meat starts to brown. Add the oil and continue browning until the meat is a caramel color. Remove from heat and set aside.

In the remaining water, cook all the dried chiles, garlic, 1 onion, chicken bouillon, pepper, and soy sauce. Boil until the chiles are soft. Blend very carefully until completely smooth. Set aside.

Place the pork shoulder in a pressure cooker along with the blended sauce. Cook for 40 minutes from the time the cooker starts to whistle, over medium heat. Remove from the cooker and set aside.

In the pot where you browned the ribs (or a larger one), sauté the remaining onion, sliced thinly, in the leftover fat.

Add the stewed pork shoulder to the onion and mix well.

Add the ribs and mix. The pork shoulder will fall apart, which is expected, so don't worry. Stir until everything becomes a thick, glossy meat sauce. The ribs will stay whole.

Adjust salt to taste.

Serve hot. You can serve with rice, pasta, mashed potatoes, beans, or enjoy on its own.