Turn half the ribs hollow side up and spread evenly with stuffing.
Top with remaining ribs, meaty side up, to make "sandwiches."
Tie each securely with string.
Place ribs in a shallow roasting pan and sprinkle with half the salt and pepper.
Bake, uncovered, 1 hour and drain off drippings, reserve.
Sprinkle with remaining salt and pepper and bake 1 hour longer, drain off drippings to those reserved.
Cover with foil and bake another 30 minutes or until fork-tender.
Add broth and reserved drippings along with raisins to saute pan or skillet and heat over medium heat, stirring, until reduced by ½
Transfer ribs to warmed platter, remove strings and cover with glaze.
Because the flavor of pork is no unlike that of chicken, you can substitute your favorite poultry stuffing for the Apple-Celery Stuffing. You might also try the Apple-Celery Stuffing for chicken. It's delicious.