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Pork Rib End Roast w/ Irish Ketchup


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Rate this recipe 4.4/5 (16 Votes)


  • 10 lb. pork rib end roast
  • 1 cup Italian parsley – chopped
  • 4 cloves garlic – chopped
  • 1/4 cup Ballymaloe Gourmet Irish Ketchup (or any ketchup)


Preparation time 10mins
Cooking time 260mins
Adapted from


Step 1

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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