Drain hominy from can and rinse.
To a large pot, add 12 cups of water, peeled onions (whole), bay leaves, peppercorns, 3 tbsp salt.
Bring to a boil and then simmer until hominy is soft and tender, about 1 hour.
Cut ribs into 1-2 bones. Sprinkle with 2 tbsp salt and cumin. Place in water with minced garlic.
Add more water to cover ribs by 1". Cover the pot and stir occasionally until the pork is falling apart - 2.5-3 hrs.
Assemble the chili sauce while the posole is simmering.
Carefully slice the dried peppers and remove the seeds - use gloves! You don't want to touch your face after touching these peppers without gloves - trust me.
Place seeded peppers in a large bowl and then top with boiling water to cover. Let the chilies sit for about 30 minutes, until they're softened. Reserve 1 cup of the liquid before draining.
Once chilies are softened, add drained chilies to a blender with garlic and onions. Add vinegar, brown sugar, salt, and 1 cup of soaking liquid. Blend until smooth.
When the pork is cooked through and fall-apart tender, remove the ribs, onions and bay leaves, discarding the onions and bay leaves.
When the pork is cool enough to handle, remove the meat from the bones, discarding any fat or tendons, and then add them back to the pot.
Add in blending chili sauce and bring to a boil. Lower heat and allow to simmer for 30 minutes, until flavors are combined.
Taste and season with salt and pepper if necessary.
Serve with avocado, scallions, radishes, jalapenos, sour cream, tortilla chips, queso fresco and pickled onions.