When preparing a marinade for pork I always try and strike a balance between sweet, sour, salt and spice, as all are complimentary to the flavour. My preferred method for marinating is to put the meat in a large resealable plastic bag, combine the marinade ingredients, add them to the bag, zip it shut, removing all of the air so that the marinade gets all around the meat, rubbing it well, and then placing the bag in the fridge for a couple of hours. I have found that this way, you need only a small amount of marinade to cover the meat, and it penetrates the flavour in further.

1 rack of pork (4- 5 lb)

1/4 cup raspberry vinegar
1/4 cup hazelnut oil
2 tbsp Dijon mustard
2 tbsp agave syrup (or honey)
1/2 tsp Old Bay spice (or pinch cayenne)

coarse salt
steak spice

Place pork in a large resealable bag. Combine vinegar, oil, mustard, syrup (or honey), and bay spice (or cayenne), and add to bag. Zip shut, removing as much air as possible , and place in refrigerator for 2-6 hours to marinate. Remove from bag, reserving marinade, and transfer to a sheet pan. Season well with salt and steak spice (you can use your favourite blend, or make our own, recipe follows)

Place pork, bones down, on a preheated barbecue over medium indirect heat and cook, cover down for 1 1/2 hours, basting every 15 minutes, until it registers 140 F on a meat thermometer.
Remove from heat, allow to rest in a warm spot for 20 minutes, and carve into individual chops.

Steak Spice

This will make a nice sized jar, mix well, grind as needed and use to season meats and poultry.

3 tbsp black peppercorns
1 tbsp green or pink peppercorns (dry)
1 tbsp Szechuan pepper
1 tbsp fennel seed
1 tbsp dill seed
1 tbsp coriander
1 tbsp yellow mustard seed
1 tbsp brown mustard seed
1 1/2 tsp chili flakes