Ribs in Orange and Chile Sauce (Costillitas en Naranja)

2 tablespoons lard or vegetable oil
4 pounds country-style spareribs, cut into
    individual ribs
2 medium white onions, cut lengthwise
    into 1/4-inch wide slivers
1 (1 pound) can whole peeled tomatoes, undrained
2 cloves garlic
1 to 2 tablespoons ground, seeded, dried ancho chiles
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup fresh orange juice
1/3 cup dry white wine
1/4 cup piloncillo or brown sugar
1 teaspoon shredded orange rind
1/2 teaspoon salt
1 to 2 tablespoons cider vinegar
Orange slices, cut into halves
Fresh cilantro sprigs

Heat lard or oil in large Dutch oven over medium heat until hot. Add as many ribs as will fit in single layer without crowding. Cook, turning occasionally, until brown on all sides, 15 to 20 minutes; remove to plate. Repeat with remaining ribs. Remove and discard all but 2 tablespoons drippings from pan. Add onions; saut over medium heat until soft, about 4 minutes.

Process tomatoes and garlic in blender container until smooth. Add chiles, cinnamon and cloves to onions. Cook and stir over medium heat 30 seconds. Add tomato mixture; cook and stir 5 minutes. Add orange juice, wine, piloncillo, orange rind and salt to pan; heat over high heat to boiling. Add ribs; reduce heat to low. Simmer, covered, until ribs are tender, about 1 1/2 hours.

Remove ribs to serving plates. Skim and discard fat from cooking sauce. Stir in vinegar; spoon sauce over ribs. Serve, garnished with orange slices and cilantro.