Iberico Pork French Rack - marinated using a dry rub, overnight (refrigerated):

Ingredients for the dry rub:
2 tbsp garlic powder
2 tbsp ground paprika
2 tsp ground cumin
2 tsp cayenne powder / chilli flakes
1 tsp dried Italian herbs
1 tsp onion powder
1 tsp brown sugar (optional)
Salt & freshly cracked black pepper
Olive oil
10-12 strips of streaky bacon (to wrap the pork rack)

When you’re ready to cook, remove rack from fridge and set aside till it reaches room temperature (about 30 minutes or so).

Pre-heat oven to 180C. On a roasting pan, wrap the pork rack with bacon, then place it in the oven for 2 hours. Baste pork (with the roasting juices) every 30 mins. Using a meat thermometer, check the temperature of the core - cooked pork should read about 63-70C. Remove cooked pork, cover with foil and set aside to rest.

To make gravy:
Pan-drippings from the roast
1 tbsp all purpose flour
1-1.5 cups vegetable stock

Heat pan with drippings till it bubbles. Add flour. Incorporate the flour and drippings, allowing it to brown. Add a cup and a half of vegetable stock. Whisk to form a smooth gravy. Season to taste.

Apple sauce:
3 apples (I usually use Fuji / Gala), peeled, cored and cubed
1 cup of water
1 lemon, zest and juice
1/2 tsp ground cinnamon
2 tbsp brown sugar (adjust the sweetness accordingly as the sauce cooks)
A pinch of salt

In a pan, add the apples, water, lemon juice, zest, cinnamon, brown sugar and a pinch of salt. Boil till apples are cooked. Mash with a fork / masher. Let it simmer away till it thickens. Adjust its sweetness according to your liking.

Serve your roast with creamy mash, gravy and apple sauce.