Cover the chile ancho with water. Bring to a boil , reduce the heat and cook for 10 minutes. While chiles cook toaste the cumin seeds in a hot skillet just until they become aromatic. Crush the seeds using a mortar and pestle. Drain the liquid and transfer to the blender. To the chiles, add 2 cups broth, cumin seeds, garlic, onion, oregano, pepper, Maggi sauce, and salt to taste. Blend on high until smooth. Set aside.
Season the pork with salt, pepper and garlic powder on both sides. In a deep skillet, add 4 tablespoons of oil. Preheat to medium heat for 5 minutes. Add the pork to hot pan and brown on all sides, turning as needed.
Add the sauce from blender and 2 remaining cups of chicken broth to the ribs in pan. Stir to combine, reduce heat. Cover and cook on the stove top at a low simmer for 2 hours or until ribs are tender. You could also finish cooking it in a 350 degree oven for the same amount of time. If finishing in the oven, cover them with foil the first 90 minutes, uncover the last 30 minutes. If the chile sauce gets too thick, add a little more water or broth as it cooks.