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