Instructions: For pork: Heat oven to 375 degrees. Rub pork with olive oil and sprinkle evenly with salt and pepper. Wrap tips of ribs with aluminum foil to prevent burning. Place pork in a roasting pan. Roast 2 hours or unitl a meat thermometer (not touching the bone) registers 160 degrees.

For stuffing: Melt butter in a large pot over medium heat. Add celery and onion; cook 5 minutes, stirring occasionally, until vegetables are tender. Add sausage, breaking it up into small pieces with a wooden spoon; cook about 12 minutes, or until browned. Add prunes and 1/4 cup of the Armagnac; cook 2 minutes, until liquid is almost evaporated. Add 1 1/2 cups of the stock, bring to a boil. Remove from heat. Add bread cubes; mix until ingredients are evenly combined. Transfer stuffing to a greased 9- by 13-inch baking dish.

Twenty minutes before pork is finished cooking, place stuffing in oven. When pork is done, transfer to a cutting board and let stand 10 minutes before carving.

Pour pan drippings into a measuring cup and skim off the fat. Place roasting pan on stovetop over medium-high heat. Pour remaining 1 1/2 cups stock into pan, along with degreased pan drippings. Scrape up browned bits off the bottom of the pan with a wooden spoon. Add remaining 2 tablespoons Armagnac; reduce heat, and simmer until half the liquid has evaporated, about 5 minutes. Pour into gravy boat and serve over pork and stuffing.

This recipe yields 8 servings.

Comments: Armagnac is a brandy made from plums, and in this recipe, it enriches the flavor of the prunes. However, if you wish to omit it, substitute an equal amount of unsweetened apple cider.

Description: "For this showy, yet easy, holiday meal, call the butcher a day or two ahead to special-order the roast. If you wish, mound some of the stuffing in the center of the roast before serving."

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