Combine all the cooking liquids in a large sauce pot and bring to a boil.
Once boiling, add ribs, cover and cook for 35 minutes (you might have to cut the rack of ribs in half to fit it in the pot).
Remove ribs from the pot, place in a baking dish and pour a ladleful or so of the cooking liquid over the ribs to keep moist. Set aside.
Preheat oven to 425 degrees.
Place all the ingredients for the glaze in a small sauce pot. Bring to a simmer and cook down until reduced and thickened.
Brush both sides of the ribs with the glaze, place ribs meat side down in the baking dish and transfer to the oven.
Cook for 15 minutes on each side. Finish under the broiler for 2-3 minutes. Brush with any extra glaze before serving.
While ribs are baking, make the shoestring apple fries by placing a small sauce pot filled with enough oil (canola or vegetable is best) to fry over medium-high heat.
Spiralize the apple and place in the hot oil in batches for 1-2 minutes until golden brown.
Remove from oil and drain on a paper towel lined plate and dust with cinnamon before serving.