Sprinkle both sides of ribs with chipotle powder, chili powder and salt. In large skillet, heat oil over medium-high heat. Add ribs; cook 5 minutes or until browned, turning once. Transfer ribs to plate.
In 6-quart pressure cooker, stir beans, tomatoes with their juice, yellow onion, salsa and garlic; add ribs. Place lid on pressure cooker and close pressure valve to seal; pressure cook on high 1 hour. Quick release pressure; remove lid. Transfer ribs to large bowl; remove and discard bones. With 2 forks, shred ribs; stir into chili. Makes about 12 cups.
Serve chili topped with sour cream and/or green onions, if desired.
Approximate nutritional values per serving (1 cup): 246 Calories, 8g Fat, 3g Saturated Fat, 32mg Cholesterol, 690mg Sodium, 23g Carbohydrates, 7g Fiber, 6g Sugars, 0g Added Sugars, 17g Protein