Season ribs with salt and pepper and sear in a very hot saucepan with a dab of olive oil. When ribs are caramelized all around, remove the ribs and saute the garlic. Add the wine and reduce by half. Add the stock and the ribs back into the pan with the bay leaf, cover and place in preheated oven for 2 hours 30 minutes or until the ribs are fork tender. Remove ribs and let cool, pick meat from the bones and reserve the meat.
For the remoulade:
Mix all ingredients well in a stainless steel bowl and refrigerate.
Toast 3 slices of bread and evenly spread 1 tablespoon of the remoulade on each slice. Place 4 ounces of meat on 1 slice of bread and top with another slice of bread. On top of that place 2 pieces pancetta, 1 piece of red pepper, and a small bunch of watercress. Top with another slice of bread. Place 2 toothpicks in the sandwich and slice on a bias. Repeat 3 more times.
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