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1. Preheat oven to 300 degrees F.
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2. Take the racks of ribs, and cut them in half, season with salt & pepper. Dredge the rib racks in flour on all sides. In a large wide pot, on high heat, heat oil, and sear the ribs, until brown on all sides, 4 to 5 minutes per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan.
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3. Saute the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables. In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil. Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours.
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4. Remove the meat from the pot, and cut into rib sections, and set aside. Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes), to make the barbecue glaze. When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk till smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture.
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5. Brush ribs with glaze, put under hot broiler until glaze gets bubbly and sticky
