COOK IT.
Preheat your grill to 350°F. Make the rub by combining the seasonings, minced garlic, and olive oil.
Make shallow vertical slices on both sides of the loin to allow the rack to be made into a crown shape, with the bone side of the rack facing outward.
Bring the ends of the rack of pork together to form the crown shape. Using butcher's twine, tie the crown roast around the bottom to hold it in form.
Using your hands, coat all the outer surfaces of the meat with the prepared rub.
Cover the frenched bones with foil to prevent them from getting too dark in color.
Place the crown roast on a lined baking rack and place the tray on grill grates. Grill until the internal temperature reaches 145°F in the deepest part of the center of the crown.
Meanwhile, prepare the Raspberry BBQ sauce by combining ketchup, raspberry jam, apple cider vinegar, Worcestershire sauce, soy sauce, and honey in a bowl and mixing well.
Baste the roast with Raspberry BBQ sauce for the last 10 minutes of grilling, allowing the sauce to settle.
Remove from the grill and allow the roast to rest for 20 minutes before slicing.
Enjoy!