2 lb. length spare ribs
Salt and pepper to taste

STUFFING:

1 lb. sausage
3 tbsp. butter
1 c. chopped celery
1 c. chopped onion
1 c. crumbled cornbread
Black pepper, if desired

Take length of ribs and form into a ring. Fasten with string or poultry pins. Place in large roasting pan lined with foil, bone tips up. Lightly sprinkle with salt and pepper. Roast uncovered at 325 degrees for about 2 hours.

STUFFING: Cook sausage in skillet until brown. Drain and set aside. Saute onions and celery in sausage drippings. Add butter and cook until tender. Mix vegetables in bowl with sausage. Add cornbread crumbs, pepper and dash of salt, if desired. Add about 1 cup water, more, if needed and mix thoroughly until moist. Fill center of ribs with stuffing and bake about 30 minutes longer.