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1
Mix first 5 ingredients in bowl; sprinkle all over short ribs.
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2
Place ribs on plate; cover and chill 1 hour or up to 1 day.
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3
Preheat oven to 350u00b0F.
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4
Heat oil in large ovenproof pot over medium-high heat.
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5
Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
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6
Repeat with remaining ribs.
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7
Reduce heat to medium.
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8
Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
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9
Add broth and bring to boil, scraping up browned bits.
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10
Add tomatoes, lime juice, and chipotle chilies.
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11
Return ribs to pot, meaty side down, in single layer.
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12
Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
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13
Remove pot from oven.
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14
Tilt pot; spoon off fat.
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15
Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
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16
Season sauce with salt and pepper.
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17
(Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings.
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18
Simmer until chilies soften, about 10 minutes.
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19
Transfer ribs and sauce to large bowl.
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20
Sprinkle with cilantro; garnish with lime wedges.
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21
*Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
