Moroccan Spiced Rack of Pork

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1/2 cup ras al hanout or Moroccan spice blend

3 tablespoons kosher salt 

2 teaspoons dark brown sugar 

One 6-bone bone-in pork loin roast, frenched, chine bone removed 

1 cup dried apricots 

1 cup sake 

1 cup chicken stock 

6 cloves garlic, peeled 

6 sprigs fresh cilantro 

1 lemon, thinly sliced into wheels and seeds removed 

1 carrot, peeled and cut into large dice

1 large onion, quartered 

1 turnip, peeled and cut into large dice

1 tablespoon unsalted butter