Preheat oven to 350.

Soak anchos in boiling water until soft, about 20 minutes, drain into a bowl. Save soak water as long as it does not taste bitter.

Puree anchos with onion, garlic, chipotles, adobo, maple syrup, lime juice and 1 tsp. salt. Make sure all chili skins are ground up well.

Pat ribs dry, sprinkle with pepper and remaining salt. Heat oil in a 12-inch heavy skillet or dutch oven. Brown ribs a few at a time, about 5 minutes for each batch.

Transfer browned beef to a roasting pan large enough to hold a single layer of ribs .

Add chili puree to hot oil. Be very careful as it will sizzle a lot. Reduce heat to medium low and cook, stirring frequently, for 5 minutes.

Add reserved soak water, or 1 1/2 cups water, and coffee, bring to a boil.

Pour liquid over ribs.

Cover roasting pan with foil, tightly, Braise in oven until very tender, usually 3 to 3 1/2 hours.

Remove and plate ris. Skim fat from remaining juice and serve on the side.

For imroved flavor, braise ribs 2 days in advance. Cool completely in roasting pan. Place parchment paper or wax paper directly on ribs and chill.

Remove fat before reheating.