1. Preheat oven to 300°F. 2. Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. 3. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. 4. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt. 5. Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. 6. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. 7. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer. 8. Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. 9. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat). 10. Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours. 11. Skim fat from pan juices and serve with ribs. 12. Cooks' note: Ribs improve in flavor if braised 2 days ahead. 13. Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil. 14. Remove any solidified fat before reheating. ---------------------------------------------------------------------------
Nutrition
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