Place ribs, salt, pepper, cumin, coriander, bay leaves and water in a crockpot. Set on low and cook for about 6 hours.
Remove bay leaves and bones from the meat. Shred with two forks.
In a blender, combine 1-2 of the chipotle peppers (if you like mildly spicy) or 3-4 peppers (if you like it very spicy) with the diced tomatoes in a blender and puree. Add that to the crockpot alone with the diced tomatoes and your assorted vegetables.
Cook an additional two hours. When serving, top with ricotta cheese and a bit of cilantro for garnish.