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1
Heat the oven to 300 degrees.
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2
Very generously season the ribs on all sides with salt and pepper.
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3
Heat a Dutch oven or large heavy pot over medium-high heat.
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4
Add the oil and heat for 1 minute.
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5
In a single layer, working in several batches if needed, brown the ribs well all over, 6 to 8 minutes a side.
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6
Transfer the ribs to a platter.
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7
Add the onion, carrot, and celery and cook until browned, 5 minutes, stirring often.
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8
Return the ribs to the pot and add the bay leaf and water to cover.
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9
Bake, tightly covered, until very tender, about 3 hours.
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10
Meanwhile, prepare the mole.
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11
Tear open the chilies, removing and discarding the stems and seeds.
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12
Place the chilies in a bowl with 2 cups warm water and soak until softened, 15 minutes.
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13
Heat the oil in a large saucepan over medium-high heat.
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14
Add the onion and garlic and cook until translucent but not brown, stirring with a wooden spoon, about 3 minutes.
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15
Stir in the cumin and cook for 1 minute.
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16
Transfer the chilies to the pan, reserving the soaking liquid.
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17
Saute until fragrant, about 2 minutes.
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18
Add the soaking liquid and all remaining ingredients.
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19
Gently simmer until the plantains and raisins are soft, about 20 minutes, stirring occasionally.
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20
Remove the cinnamon stick.
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21
Puree the sauce in a blender until smooth, then return it to the saucepan.
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22
Add 1/2 to 1 cup of the rib cooking liquid until the sauce is thick but pourable.
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23
Adjust the seasoning, adding salt, sugar, or vinegar to taste the mole should be highly seasoned and a little sweet with just a faint hint of tartness.
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24
(The mole can be prepared up to one day ahead and reheated.)
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25
To serve, turn on the broiler or heat the oven to 450 degrees.
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26
Spoon half of the mole over the bottom of a baking dish just large enough to hold the ribs.
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27
Remove the ribs from their braising liquid, drain well, and place on top.
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28
Spoon the remaining mole over the ribs.
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29
Broil or bake until the mole sizzles and browns, 2 to 4 minutes on each side under the broiler, or 8 to 12 minutes in the oven.
