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1
Preheat oven to 350F.
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2
Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes.
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3
Leave oven on (for roast) and cool bread.
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4
Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes.
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5
Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon.
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6
Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes.
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7
Stir in bread squares, parsley, and chives.
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8
Set oven rack in lower third of oven.
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9
Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan.
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10
Mound stuffing in cavity.
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11
Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
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12
Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
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13
Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes.
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14
(Temperature of meat will rise to 160F; meat will be slightly pink.)
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15
Skim fat from pan drippings.
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16
Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits.
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17
Pour through a fine sieve into a saucepan, discarding solids.
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18
Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes.
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19
Season with salt and pepper.
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20
Remove all foil from roast and carve into chops by cutting between ribs.
