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Preheat oven to 325. Sprinkle roast with 1 tsp salt and 1/4 tsp pepper. Place roast ribs down on open roaster. Roast for 2 hours.
In small bowl, mix cranberries and sugar and set aside.
In dutch oven over med heat, heat margarine and cook celery and onions until tender.
Into celery mix, stir reserved cranberries, and remaining ingredients. Toss well.
Remove roast from oven. Invert ribs up and fill cavity with stuffing mix.
Insert thermometer between two ribs of thickest part of meat DON'T TOUCH THE BONE.
Return to oven for 1 1/2 hours or 170 on thermometer. If stuffing becomes brown, cover with foil.
Place roast on platter. Let stand 15 minutes.
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