Instructions: To make the Stuffing: In a medium saucepan cook onion and celery in butter until tender. Add apples and apple juice. Cover and simmer 5 minutes. Uncover and simmer 5 minutes more or until liquid evaporates. Remove from heat. Stir in bread cubes, almonds, salt, and caraway seed.

Place roast, bone-side down, on a cutting board. On the meaty side, cut a pocket above each rib, making 8 pockets total. Spoon stuffing into pockets.

Place roast with tips of ribs upward in center of cooking grate. Cover stuffing area loosely with foil. Grill 1 to 2 1/4 hours for medium (or until a meat thermometer inserted into meatiest part of roast registers 160 degrees) or 1 3/4 to 2 1/2 hours for well-done (170 degrees). Remove foil halfway through grilling time.

Cover and let stand 10 minutes before carving. Garnish with fresh apple slices and celery leaves, if desired.

This recipe yields 8 servings.

Comments: This hearty entree is the perfect remedy for the cold-weather blahs.

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