Preheat oven to 350ºF.
Place roast on rack in shallow roasting pan. (You can use a standard 9"x13" pan if the roast will fit.)
Using toothpicks, attach 4 of the bacon pieces around the base of the roast. (If desired, this step can be skipped, but the bacon drippings add Gr8 flavor to the resulting gravy.)
Rub the vegetable oil over the roast, inside and out.
Sprinkle salt and pepper all over the roast.
Into the cavity, stuff the apple, onion, garlic, sage and thyme. You can mound as much as necessary, depending on the size of the cavity.
Lay the remaining 2 slices of bacon across the top of the "stuffing."
Wrap small pieces of foil around the exposed rib ends, this will prevent them from burning.
Roast, uncovered, for 12-15 minutes per pound.
Occasionally check the pan during cooking to see if there is enough liquid in the bottom. If it looks like the drippings are in danger of burning to the pan, add a little water to the pan, not too much, you want the pork to roast, not steam. But you also don't want scorched gravy.
After the required cooking time, use an instant-read thermometer to ensure that the internal temperature is between 145º and 160º. We like our pork more done so I take it out at the 160º temp.
Let stand for 15 to 20 minutes before slicing. This is the time to put it onto the platter. Scoop the apple/onion mixture out and discard. Remove the bacon. Add the garnishes. Remove the foil from the ribs and add the little "hats" (if using). Now is also a good time to garnish with other small fruits, if desired. While everyone is ooh-ing and aah-ing and the roast is "resting" you can be making the sauce.