2-3 lb. rack med. sized pork spareribs
Salt and pepper

STUFFING:

1 lb. bunk pork sausage
3 tbsp. butter
1 c. celery, sliced
1 c. onion, chopped
1 (8 oz.) pkg. cornbread stuffing mix
1 (6 oz.) pkg. assorted dried fruit, chopped
1/4 tsp. ground pepper
1 1/4 c. water

SAUCE:

1/2 c. sugar
2 tsp. dry mustard
1/2 c. white vinegar
1/4 c. water
1 egg, beaten
1/4 c. apricot preserves

Preheat oven to 325 degrees. Line pan with foil. Form rack of ribs in a ring, secure with string. Place in pan bone tips up. Sprinkle with salt and pepper. Roast 1 1/2 to 2 hours.

Meanwhile, prepare stuffing. Cook sausage in skillet. Remove with slotted spoon to mixing bowl. Saute onion and celery in drippings until tender. Transfer to bowl with slotted spoon. Add stuffing mix, fruit, salt, pepper, and water. Mix together.

Remove ribs from oven. Fill with stuffing. In double boiler, combine sugar and mustard. Whisk in vinegar, 1/4 cup water and the egg. Cook over low heat until thickened about 10 minutes. Do not boil. Add preserves.

Brush ribs liberally with sauce. Bake 30 more minutes. Transfer carefully to serving platter. Let foil help you move rack. Serves 6.