How to Make It
Combine first 3 ingredients; rub over all sides of roast.
Fold a piece of aluminum foil into an 8-inch square; place on a rack in a roasting pan. Place roast, bone ends up, on foil-lined rack.
Bake at 350° for 1 hour.
Spoon 2 cups of Cranberry-Pecan Stuffing into center of roast; cover with a 12-inch square of heavy-duty foil, and fold over tips of ribs.
Bake at 350° for 1 1/2 hours or until a meat thermometer registers 160°. Remove foil; let roast stand 15 minutes before slicing.
Pour pan drippings into a skillet; add butter, and cook over medium heat until butter melts. Add flour, whisking until smooth; cook while whisking constantly, until caramel-colored.
Stir in chicken broth and next 4 ingredients; cook, whisking constantly, until smooth and thickened. Serve with roast. Garnish, if desired.
To make sugared fruit: sprinkle 4 envelopes unflavored gelatin over 4 cups warm water; stir with a wire whisk until gelatin dissolves. Dip fruit into gelatin mixture, shaking to remove excess; sprinkle all sides of fruit with superfine sugar, covering completely. Place on baking sheets; let stand 30 minutes or until dry and firm.