1 (16-oz.) jar mole poblano (we use Doña Maria brand)
Pour 1 gallon of water into a large pot and bring the water to a boil. Reduce the heat on the stove to medium and cook the ribs, onions, Worcestershire, salt, pepper, and bay leaves. Cook until the ribs are fall-off-the-bone tender, about 90 minutes.
Preheat the oven to 350°F.
Transfer the ribs to a large roasting pan and cover with foil to keep warm.
Empty out the stockpot and add the 8 cups of water and mole sauce. Cook over high heat until blended to a smooth consistency. Remove from the heat and set aside.
Cover the ribs with the mole sauce, cover with foil, and bake for 15 minutes.