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1
Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
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2
Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
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3
Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
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4
Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
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5
Add a bit more juice if needed.
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6
The stuffing should be moist enough to hold together when squeezed lightly.
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7
After you have roasted the meat for 2 hours, remove it from the oven.
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8
Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
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9
Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
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10
Fill the sleeve with the stuffing, fold foil over.
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11
Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
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12
Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
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13
**If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.
