Combine all of the marinade ingredients in a medium bowl, starting with dry and then wet ingredients.
Stir until the mixture is mostly smooth.
Place roast into a large resealable plastic bag, securing it with twine first if needed.
Liberally season the meat with salt and pepper.
Then pour marinade ingredients into bag, taking care not to cover the bones.
Seal and place roast into refrigerator, meat side on the bottom and bones on top.
Marinate for at least 4-6 hours.
While roast is marinating, make the glaze.
Add all glaze ingredients to a saucepan over medium-high heat and simmer until fig preserves are melted through.
Once all ingredients are melted down and combined, remove pan from heat and set aside.
Allow to reach room temperature before using.
Preheat grill to medium-high heat.
Add woodchips if desired. For certain flavors add certain types of wood.
Remove crown roast from bag and discard remaining marinade.
Wrap each bone tip with aluminum foil now so that they don’t burn or char on the grill.
Now place roast on the grill and cook over indirect heat for 2 to 2 ½ hours.
Toward the last 45 minutes of cooking, baste with fig glaze continuously.
Once meat reaches 145-160 F, take it off the grill.
Place on large cutting board and tent with aluminum foil.
Allow to rest untouched for 10-15 minutes before carving to seal in juices.
Heat olive oil in large pan to prepare sauce while the roast rests. Add shallots and constantly stir for 2-3 minutes.
Now add the chicken broth and bring it up to a boil for 2 minutes.
Then add remaining ingredients except for cold water and cornstarch.
Let simmer for 10 minutes, stirring occasionally.
To thicken sauce, combine ¼ cup of cold water with 1 heaping teaspoon of cornstarch in a small dish.
Increase heat on stove and allow the sauce to bubble.
Slowly pour in the cornstarch mixture, continually stirring so lumps do not for.
A whisk is preferable as it covers more surface area quickly.
Once the sauce is thickened, remove from heat immediately.
To serve, cut away the twine used to secure the roast.
Remove foil from the bone tips and then cut between them to serve a thick bone-in chop.