Smoky American Marinade

Marinating did prove a very good strategy to get ahead when you don't want to do much more than throw something in an oven after school. Although I still really want to cook when I get home, some after school GCSE or music thing really saps a lot of my energy. And I have to go back to that exhausting routine tomorrow, although I am grateful for being busy. After all the jobs are done, I do want to gently potter around the kitchen marinating some meat, and it gets so much flavour and tenderising into it, with no work.
In this recipe, I tried to evoke the feeling of a good, North American smoky barbecue, although I've never experienced one. The marinade would really work with anything, ribs, chicken drumsticks, I used pork belly today, and the only thing you need to do is get them smooshed in the marinade, leave them overnight, give them a blast for 10 minutes in a really hot oven, the hottest it can go, then reduce the heat to about 170 and leave them until they're cooked. You could add some brown sugar to the remaining marinade and baste it on the minute for the last 10 minutes to make them really sticky, but my pork belly today was charred and caramelly enough.
1)All I'm going to tell you do to now is throw some ingredients together; I know they look pretty random, but there is an underlying theme here- all of these ingredients have a lovely, smoky flavour. Combine 4 tbsp of dark rum with the juice of two lemons, throwing the husks in too, then add 4 tablespoons of maple syrup, 2 tsp cumin, and another 2 of  ground coriander as they always have to go together, 2 more of smoked paprika, 4 tbsp soy sauce plus 1 dark soy sauce and coarse black pepper, and a crumbled cinnamon stick. Place the meat in the marinade and leave it overnight.