Chargrilled Pork Rashers with Pesto Sour Cream

In a bowl, mix together maple syrup, barbecue sauce, Dijon mustard, Worcestershire sauce, smoked chilli flakes, smoked paprika and lime juice.
Place the pork rashers next to each other on a roasting tray and cover them completely with the marinade, making sure that the rashers are coated on both sides.
Loosely cover the tray with foil and place in the fridge for 1-3 hours or overnight if possible. (If time is of the essence, 1 hour will be fine.)
Remove the rashers from the fridge.
Bring a griddle pan to medium-high heat and cook the pork rashers for about 8-10 minutes each side, depending on the thickness of the cuts.
In a small bowl, mix the sour cream and pesto together.
Arrange the pork rashers on a wooden board and serve with the pesto sour cream on the side.

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