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1
Preheat oven to 300u00b0F.
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2
Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl.
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3
Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
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4
Transfer ancho chiles to a blender and puree with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
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5
Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
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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.
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7
Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
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8
Carefully add chile puree to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
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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).
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10
Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours.
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11
Skim fat from pan juices and serve with ribs.
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12
Cooks' note: Ribs improve in flavor if braised 2 days ahead.
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13
Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
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14
Remove any solidified fat before reheating.
