Frank's Mexican Ribs

In 6- to 8-quart Dutch oven, brown ribs, 1/4 at a time, in hot oil over medium-high heat, turning to brown all sides. Drain any fat. Return all meat to pan. Meanwhile, in food processor or blender combine half the undrained tomatoes, tomato sauce, chipotle pepper, cilantro, oregano, cumin, and salt. Cover ; process or blend until nearly smooth. Stir in remaining tomatoes. Pour atop ribs. Bring to boiling; reduce heat. Simmer, covered, 1 1/4 to 1 1/2 hours or until meat is tender. Use tongs or slotted spoon to transfer ribs to a serving platter; keep warm. In medium saucepan stir together beans and 1 cup of cooking liquid from ribs. Heat through. Serve ribs with beans, remaining sauce, and rice or warm tortillas.