Stuffed Ribs

Stuffing

1. Melt the butter in a skillet over medium heat and add the onion, celery and apple. Season with salt and the pepper, and cook until softened, about 6 minutes - then stir in the sage and thyme and cook another minute
2. Transfer to a large bowl, add the bread and toss. Drizzle in most of the warm broth just until everything is moist, not wet then add the egg and mix gently. The stuffing should hold together when pressed but not feel too dense - set aside to cool

Ribs

1. Preheat the oven to 325
2. Using a small knife, loosen the membrane on the back of one of the ribs, then pull off completely - repeat with other rack
3. Lightly oil both racks, then season evenly with the salt, pepper, and garlic powder
4. Lay one rack meat-side down, and spread the stuffing evenly over it pressing lightly but not packing it tight. Place the second rack on top (wide end on top of wide end) meat-side up, lining up the bones as best you can
5. Tie with twine every 1½ to 2 inches so it holds together like a roast
6.  Place the ribs on a rack set over a rimmed baking sheet, pour in the vinegar (not on the ribs) and cover loosely with foil
7. Roast for 2.5 hours, or until the meat is super tender and has pulled away from the the bones - the temp should be about 195-200 between the bones
8. Remove the foil, and cook another 30 minutes, brushing with on glaze in the last 15 minutes
9. If you want more color, finish with a 5-minute broil - but watch it like a hawk 
10. Let rest 20 minutes before removing the twine, then slice between the bones into thick portions so each slice has ribs and stuffing together

Glaze

1. Warm everything together in a small pot over low heat until smooth