I said I would report on the results. I would say that it was very good, but not great. The aioli provided lovely flavors and fats in the right places. However, I think it slowed the browning/rendering/crisping just a tetch too much. Still yummy though. The meal was rounded out by green beans with walnuts and gorgonzola dolce, braised fennel, and mushroom/artichoke risotto. Our guest showed off by making madeleines and creme brulee.I just slathered the aioli all over the rack. This is actually easier than the marinade I was planning, as I won't need to put it all in a ziploc bag and turn every hour or so. I'll let you know how it goes!