After the ribs came out of the oven last night, I placed them in my blast chiller (AKA as my garage). I removed the solidified fat from the pan this morning and then reheated the pan in a low oven for about thirty minutes. I added some stock and a little lime juice to thin the pan juices. This braising liquid has a pretty good bite (I assume from the chipotles) but I think will make a nice sauce. I adjusted the seasoning of the liquid before returning the pan to the garage. Now I need to figure out what will accompany the ribs. I'm leaning toward yellow hominy and perhaps some arroz verde.