The apple dressing is intended as a complementary to the roast not as a side dish. We suggest serving your roast with baked or mashed potatoes,or rice along with your favorite vegetables.
Serves 4 to 8 adults.
KEEP FROZEN -DO NOT REFREEZE FOR ANY REASON.
Preheat Oven to 300 degrees Fahernheit.
Cooking time is approximately 4-5 hours (this depends on your oven and the size of the roast).
ALWAYS USE A MEAT THERMOMETER TO VERIFY THE INTERNAL COOKING TEMPERATURE.
Remove the roast from the bag.Remove the bone guard from the roast(the bone guard is used to protect the packaging.You might have to wiggle the bone guard from the roast.The bone guard is placed on the roast during the manufacturing of the roast;when frozen the bone guard does adhere to the roast,but is removable from the roast).Place the roast in a cooking pan or tray.To prevent the dressing from drying out,make a cap of aluminum foil and place over the dressing and the top half inch of the ribs.
place in the pre-heated oven and bake for 3 hours,then increase the temperature to 350 degrees Fahrenheit and bake for an additional hour or until the pop up times pops out.Cooking will vary with each oven.
ALWAYS USE A MEAT THERMOMETER TO VERIFY THE INTERNAL COOKING TEMPERATURE
You might need to cook your roast a littel longer than the suggested directions.
To insure that your roast is properly cooked we suggest you check it with a meat thermometer.Put the meat thermometer in the center side of the roast(this is the thickest part of the meat).Your roast will be fully cooked when all the entire roast has reached 170 degrees Fahrenheit also.
Remove the roast from the oven and allow it to stand for 15 to 20 minutes before serving.At this time prepare the gravy following the instructions on the package.
Remove the foil cap.The roast ribs might need to be trimmed(this is so you can decorate the ribs with the chop holders)For a most impressive meal,place your roast in the center of a large serving platter with the sides dishes around the roast.To crave ,slice down between each rib with a sharp knife.