Place ribs on plate; cover and chill 1 hour or up to 1 day.
03Preheat oven to 350°F.
04Heat oil in large ovenproof pot over medium-high heat.
05Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.
06Repeat with remaining ribs.
07Reduce heat to medium.
08Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes.
09Add broth and bring to boil, scraping up browned bits.
10Add tomatoes, lime juice, and chipotle chilies.
11Return ribs to pot, meaty side down, in single layer.
12Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
13Remove pot from oven.
14Tilt pot; spoon off fat.
15Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.
16Season sauce with salt and pepper.
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.
18Simmer until chilies soften, about 10 minutes.
19Transfer ribs and sauce to large bowl.
20Sprinkle with cilantro; garnish with lime wedges.
21*Chipotlechilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.