Preheat oven to 180C with the shelf in the middle.

Puree the Chipotles in Adobo with the canned tomato ("Chipotle Puree"). (Note 3)

Pat the beef dry with a paper towel, then season with 1/2 tbsp salt and pepper.

Heat oil in a heavy based large fry pan over high heat. Add the beef in batches and sear on all sides until nicely browned, but not cooked through (about 4 minutes in total). Remove into a roasting dish (preferably one with a lid)

If the pan is looking dry, add a splash of oil. Add the garlic and sauté for 15 seconds, then add the onion and cook for 3 minutes until the onion is starting to brown.

Add the Chipotle Puree and all the remaining ingredients into the pan (including the remaining 1/2 tbsp salt). Bring to simmer and scrape the bottom of the pan to mix all the brown bits into the liquid. Cook for 1 minute.

Pour the liquid into the roasting dish over the ribs.

Cover with lid (or with foil - use a double layer) and bake in the oven for 1 1/2 hours.

Remove lid/foil, then return to oven for a further 45 minutes to 1 hour until the beef is "fall apart" and the sauce has thickened and darkened.

Let rest for 5 minutes. Garnish with fresh coriander leaves, then serve with lime wedges on the side.

I served this with Mexican Green Rice with Corn (recipe below). This would also be great for tacos, burritos, on mashed potato.