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Pork Rib End Roast w/ Irish Ketchup
Prep: 5 min Cook: 3 hours Servings: 8by Catherine Pappas920 recipes>Ingredients
- 10 lb. pork rib end roast
- 1 cup Italian parsley – chopped
- 4 cloves garlic – chopped
- ¼ cup Ballymaloe Gourmet Irish Ketchup (or any ketchup)
Directions
- Preheat Oven 350 degrees:
- Gently, make slits under the skin of the pork roast to stuff the parsley and garlic.
- Rub the Ballymaloe ketchup all over the pork roast.
- Place in a baking pan with a cup of water and roast 25 minutes per pound or until the juices run clear.
- Let the roast rest approximately 10 minutes before cutting.
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