*To "French" the rib bones means to cut out the material between the bones. Your meat cutter should know how to cut the roast and should do it for you on request.

To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.

Preheat 1 side of a grill to high heat.

To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.

To serve, reheat the country ham jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.

For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.

Mix all the ingredients together.

Yield: about 3 cups