Pork Rib End Roast w/ Irish Ketchup
By: Lady Catherine ...
Published: Saturday, March 8, 2014 - 8:53am

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)

Preparation

1 Preheat Oven 350 degrees: 2 Gently, make slits under the skin of the pork roast to stuff the parsley and garlic. 3 Rub the Ballymaloe ketchup all over the pork roast. 4 Place in a baking pan with a cup of water and roast 25 minutes per pound or until the juices run clear. 5 Let the roast rest approximately 10 minutes before cutting.