Preheat Fan forced oven to 220°C
Bring Pork Rib Rack to room temperature and dry with a handy towel.
Boil a full water kettle and then pour evenly over the Pork Rack which should be suspended over a sink (in a large sieve) so that the hot water drains away.
This opens up the scored crackling surface and helps to render a little surface fat out.  
Pat Pork dry with a handy towel.

Heat 1/2 cup verjuice on medium with a vanilla Pod until well infused. Remove Pod! Reserve for later.

Rub skin surface with 2 Tbsp oil, then 1 Tbsp Maldon Salt and a little crushed garlic if desired.
Place in heavy bottom oven dish (Le Creuset or similar) and pour remaining 1/2 Cup plain verjuice and chicken glaze into bottom of the pan.
Try not to wet the Pork itself.

Cook in hot oven for 30-45 minutes (oven looks quite hot and smokey by this time!) to get the crackling crispy, crunchy and just gorgeous.
Reduce heat to 180°C and cook for a further 30 – 45 minutes or until juices run clear.
Remove the Pork Rack to a warm place to rest for 15 – 20 mins.

Take the pan with the remaining juices and deglaze with the extra half cup of Verjuice infused with Vanilla.
Can add extra Chicken glaze to taste and the fresh apple which I would then cook together over low heat until the apples were tender.  
Serve over Pork.