I'm very curious, who suggested you to boil it? Sometimes misguided cooks try to boil ribs before they grill them but I've never heard of a rack of pork. This cut is the pork equivalent of prime rib, it should be roasted in a high heat oven, not overcooked, carved and served with gravy or jus.
BDL gave good advice, I'll add my 2 cents. Forget frenching, it's an old fashioned presentation and serves no purpose other than to be froofroo. You wouldn't french a prime rib of beef, why french a rack?
First of all score the top of the roast where the fat is. Then rub the whole roast, bones and everything with lots of salt and pepper. Be generous, pork can be devastatingly bland. Now sear the roast, fat side down in a hot pan on the stove top, just enough to make it a golden brown. Turn off the heat and turn the roast right side up again. In a small roasting pan through in halved onions, carrots, garlic, celery, mushrooms, or whatever root veggies you prefer. Toss them with salt, pepper, olive oil, and thyme or herbs of choice. Rest the pork, fat side up on top of the veggies. Now paint the roast with a wet rub (mine has garlic paste, olive oil, dijon mustard, dried herbs, salt/pepper, and lemon juice). Roast in a 375 preheated oven until the internal temp is 150.
Take out the roast and remove from the pan. Wrap the meat in foil and let it rest while you make your sauce.
In the pan there are now roasted vegetables. You may want to remove the veggies and serve them. I like to crush them in the pan and incorporate them into the gravy. Use a potato masher to mash them. Place the roasting pan over a burner and add chicken stock to deglaze the pan. You can also add a little of the wine you will be serving for dinner, red or white. If you want to make your sauce thick like a gravy add a tbsp of flour, otherwise leave it as jus. Reduce the sauce and then strain it.
I like to remove the bones from the roast, I don't know how to explain that, maybe someone else can better than I, but basically I just carve them out like you do in a prime rib so that I am free to slice the meat without hinderance of bones.