Pork Rib End Roast w/ Irish Ketchup
Catherine Cappiello Pappas
- 10 lb. pork rib end roast
- 1 cup italian parsley – chopped
- 4 cloves garlic – chopped
- ¼ cup ballymaloe gourmet irish ketchup (or any ketchup)
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.