• 1 crown roast, 14 ribs or about 9 lbs)
• 1.5 tsp kosher salt
• 1/2 tsp coarsely ground black pepper
• 1/2C chopped pitted dried plums
• 1C boiling water
• 2.5C cubed whole wheat bread, toasted
• 1 large Granny Smith apple, peeled and chopped
• 1/4C golden raisins
• 1/4C unsweetened apple juice
• 1/4C butter, melted
• 1 tsp grated lemon peel
• 1/4 tsp paprika
• 1/4 tsp ground cinnamon

Preheat over to 350˚.  Place roast, ribs ends up, in a large shallow roasting pan.  Combine flour, salt and pepper and rub over the roast.  Protect ribs ends with foil and roast uncovered for 1 hour.  While roasting, prepare stuffing:

Place dried plums in a large bowl and cover with boiling water.  Let stand for 5 minutes to soften then drain.  Stir in bread cubes, apples, raisins, apple juice, butter, brown sugar,  lemon peel, cinnamon and paprika.

Carefully spoon stuffing into the centre of the roast.  Bake 45-60 minutes, or until an instant read thermometer reads 145˚. Transfer to a warmed serving platter.  Remove foil from rib tips and let stand 10-15 minutes.  Cut between ribs to serve!

  Herbed fingerling potatoes, roasted Brussels sprouts and honey glazed baby carrots.  And of course, a chilled Pinot Grigio!!