Place ribs in a large deep kettle with enough boiling water to cover them completely.
Add peppers, cloves, bay leaves, and garlic.
Reduce heat and simmer for 30 minutes.
Then drain, cover, and refrigerate until next day, if desired.
When ready to barbecue, arrange ribs on lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning frequently and basting often with glaze, for about 30 minutes or until meat near bone is no longer pink when slashed.